Seven Layer Tortilla Pie
Awesome vegetarian mexican pie, we make in 2 pans instead of 1, so it really becomes 4 layers.
Yield
8 servingsPrep
15 minCook
40 minReady
55 minLow Fat, Low Cholesterol, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 30 | ounce |
pinto beans, canned, with juice
drain and rinse |
* |
| 1 | cup |
salsa
divided |
*
|
| 2 | cloves |
garlic
minced |
|
| 2 | tablespoon |
cilantro
fresh, chopped |
|
| 1 | cup |
corn
|
*
|
| 15 | ounces |
black beans
drain and rinse |
|
| ½ | cup |
tomatoes
chopped |
|
| 7 | each |
flour tortillas (8 inch)
whole wheat |
*
|
| 2 | cups |
cheddar cheese, reduced-fat
shredded |
* |
| 1 | cup |
salsa
|
|
| ½ | cup |
sour cream, light
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 867 | ml/g |
pinto beans, canned, with juice
drain and rinse |
* |
| 237 | ml |
salsa
divided |
*
|
| 2 | cloves |
garlic
minced |
|
| 3E+1 | ml |
cilantro
fresh, chopped |
|
| 237 | ml |
corn
|
*
|
| 433.5 | ml/g |
black beans
drain and rinse |
|
| 118 | ml |
tomatoes
chopped |
|
| 7 | each |
flour tortillas (8 inch)
whole wheat |
*
|
| 473 | ml |
cheddar cheese, reduced-fat
shredded |
* |
| 237 | ml |
salsa
|
|
| 118 | ml |
sour cream, light
|
Directions
Preheat oven to 400℉ (200℃) (200 degrees C) In a large bowl, mash pinto beans. Stir in ¾ cup salsa and garlic.
In a separate bowl, mix together ¼ cup salsa, cilantro, black beans and tomatoes.
Place 1 tortilla in a pie plate or tart dish.
Spread ¾ cup pinto bean mixture over tortilla to within ½ inch of edge.
Top with ¼ cup cheese, and cover with another tortilla.
Spread with ⅔ cup black bean mixture, and top with ¼ cup cheese. Repeat layering twice.
Cover with remaining tortilla, and spread with remaining pinto bean mixture and cheese.
Cover with foil, and bake in preheated oven for about 40 minutes.
Cut into wedges, and serve with salsa and sour cream.
