Tortilla Torte
Yield
4 servingsPrep
20 minCook
45 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | can |
pinto beans
|
*
|
| ½ | cup |
onions
chopped |
|
| 1 | clove |
garlic
minced |
|
| ¼ | cup |
picante sauce
|
* |
| 1 | can |
green chili peppers
|
*
|
| 4 | each |
flour tortillas
|
*
|
| ¾ | cup |
monterey jack cheese
|
*
|
| 2 | tablespoons |
olives
ripe, sliced |
*
|
| 2 | cups |
lettuce
shredded |
|
| 1 | medium |
tomatoes
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | can |
pinto beans
|
*
|
| 118 | ml |
onions
chopped |
|
| 1 | clove |
garlic
minced |
|
| 59 | ml |
picante sauce
|
* |
| 1 | can |
green chili peppers
|
*
|
| 4 | each |
flour tortillas
|
*
|
| 177 | ml |
monterey jack cheese
|
*
|
| 3E+1 | ml |
olives
ripe, sliced |
*
|
| 473 | ml |
lettuce
shredded |
|
| 1 | medium |
tomatoes
chopped |
|
Directions
Place pinto beans in a colander, rinse under cold tap water and allow to drain.
Coat a large skillet with cooking spray; place over medium heat.
Sauté onion and garlic until tender.
Stir in reserved beans and cumin.
Reduce heat.
Cook, uncovered, 30 min. or until mixture is a thick paste.
Stir occasionally and mash beans with a wooden spoon.
Set aside.
Combine picante sauce and green chiles.
Set aside.
Wrap tortillas in aluminum foil and bake at 350℉ (180℃) for 10 min or until thoroughly heated.
Place a tortilla on a baking sheet lightly coated with cooking spray.
Top with ⅓ bean mixture, ⅓ picante sauce mixture, ¼ cup cheese and 2 teaspoon olives.
Repeat layers twice, top with remaining tortilla.
Cover with foil and bake at 350℉ (180℃) F for 15 min or until thoroughly heated.
Transfer to a serving platter.
Arrange shredded lettuce around torte.
Top lettuce with chopped tomato and garnish with hot green pepper slices, if desired.
