Name: Seven-Layer Tortilla Pie
Ingredients: 1 tb Olive oil; 1/2 c Chopped onion; 1/2 c Chopped Anaheim chile peppers; seeded; 3/4 c Chopped green bell pepper; 1 c Chopped red bell pepper; 2 tb Minced fresh cilantro; 1 ts Dried oregano; 1 ts Chili powder; 1/2 ts Ground cumin; 2 c Tomato juice without salt; 22 oz Fresh shelled black beans; 32 oz Dried cannellini beans; prepared according to directions; 4 oz Reduced-fat Monterey Jack cheese; shredded; 4 oz Reduced-fat cheddar cheese; shredded; Cooking spray; 7 lg Flavored tortillas; Fresh cilantro sprigs

The revolt against hedonism has killed the spirit of worship in many churches. When you have the notion that high moral acts must be free from self-interest, then worship, which is one of the highest moral acts a human can perform, has to be conceived simply as duty. And when worship is reduced to a duty it ceases to exist. One of the great enemies of worship in our church is our own misguided virtue. We have the vague notion that seeking our own pleasure is sin and therefore virtue itself imprisons the longings of our hearts and smothers the spirit of worship. For what is worship if it is not our joyful feasting upon the banquet of God's glory?

John Piper

CATEGORY	CUISINE	TAG	YIELD
Grains, Dairy		Main, Course	8	servings

INGREDIENTS

1	tb	Olive oil
1/2	c	Chopped onion
1/2	c	Chopped Anaheim chile peppers; seeded
3/4	c	Chopped green bell pepper
1	c	Chopped red bell pepper
2	tb	Minced fresh cilantro
1	ts	Dried oregano
1	ts	Chili powder
1/2	ts	Ground cumin
2	c	Tomato juice without salt
22	oz	Fresh shelled black beans
32	oz	Dried cannellini beans; prepared according to directions
4	oz	Reduced-fat Monterey Jack cheese; shredded
4	oz	Reduced-fat cheddar cheese; shredded
		Cooking spray
7	lg	Flavored tortillas
		Fresh cilantro sprigs

INSTRUCTIONS

Cooked black beans may be substituted; rinse well and drain. Or substitute
the frozen (mostly cooked) beans that need another 20 minutes to be
completely cooked.
1. Heat oil in a large non stick skillet over medium heat. Add the bell
peppers, onion and next 5 ingredients (through cumin); saute 5 minutes or
until tender. Add tomato juice and cook approximately 8 minutes or until
reduced to 2 1/2 cups.
2. Combine the black beans and half of the tomato juice mixture in a bowl;
stir well. Stir the cannellini beans into the remaining tomato juice
mixture, and set both aside.
3. Preheat oven to 325F degrees.
4. Combine cheeses in a bowl and toss well. Line a 9" pie plate with foil,
allowing 6" of foil to extend over opposite sides of pie plate. Repeat
procedure with another sheet of foil, extending foil over remaining edges
of pie plate. Coat foil with cooking spray. Place 1 tortilla in bottom of
dish. Spread 1 cup cannellini bean mixture over tortilla and sprinkle with
1/4 cup cheeses. Place another tortilla over cheeses, pressing gently.
Spread 1 cup black bean mixture over tortilla and sprinkle with 1/4 cup
cheeses. Place another tortilla over cheeses, pressing gently. Repeat the
layers, ending with the remaining black bean mixture and cheeses.
5. Bring edges of foil to center, and fold to seal. Bake at 325 degrees for
40 minutes. Remove from oven and let stand, covered for 10 minutes. Remove
foil packet from dish. Unwrap pie and slide onto serving plate using
spatula. Cut into wedges and garnish with cilantro sprigs. EACH 649 cals,
5g fat (7% cff)
Steven Petusevsky, (CIA trained, former executive chef of Unicorn Village's
Restaurant (Miami), currently Director of Creative Food Development for
Whole Foods Markets. Featured 6/98 by Melissa's Specialty Foods (Los
Angeles)
NOTES : Pictured on www.melissas.com/guest_chef/698chef.htm
Recipe by: Steven Petusevsky for Melissa's 1998
Posted to EAT-LF Digest by PatHanneman <kitpath@earthlink.net> on Feb 09,
1999, converted by MM_Buster v2.0l.

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