| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
|
1995 |
8 |
servings |
INGREDIENTS
| 1 |
tb |
Olive oil |
| 1 |
c |
Chopped red bell pepper |
| 3/4 |
c |
Chopped green bell pepper |
| 1/2 |
c |
Chopped red onion |
| 1/2 |
c |
Chopped seeded Anaheim chile or 1; (4.5-ounce) can |
|
|
; chopped green |
|
|
; chiles, drained |
| 2 |
tb |
Minced fresh cilantro |
| 1 |
ts |
Dried oregano |
| 1 |
ts |
Chili powder |
| 1/2 |
ts |
Ground cumin |
| 2 |
c |
No-salt-added tomato juice |
| 2 |
cn |
Black beans; drained (15-ounce) |
| 2 |
cn |
Cannellini beans or other white beans; drained (15-ounce) |
| 1 |
c |
Shredded reduced-fat Monterey Jack cheese; (4 ounces) |
|
7 |
flour tortillas — (8-inch) Cilantro sprigs — (optional) |
INSTRUCTIONS
~- 1 cup shredded reduced-fat sharp cheddar cheese -- (4 ounces)
~- Vegetable cooking spray
Heat oil in a large nonstick skillet over medium heat. Add red bell pepper
and next 7 ingredients (red bell pepper through cumin); saute 5 minutes or
until tender. Add tomato juice; cook 8 minutes or until reduced to 2-1/2
cups.
Combine black beans and half of tomato juice mixture in a bowl; stir well.
Stir cannellini beans into remaining tomato juice mixture. Set both aside.
Combine cheeses in a bowl; toss well. Line a 9-inch pie plate with foil,
allowing 6 inches of foil to extend over opposite edges of pie plate.
Repeat procedure with another sheet of foil, extending foil over remaining
edges of pie plate. Coat foil with cooking spray, and place 1 tortilla in
bottom of dish. Spread 1 cup cannellini bean mixture over tortilla;
sprinkle with 1/4 cup cheeses. Place 1 tortilla over cheeses, pressing
gently. Spread 1 cup black bean mixture over tortilla; sprinkle with 1/4
cup cheeses. Place 1 tortilla over cheeses, pressing gently. Repeat layers,
ending with the remaining cannellini bean mixture and cheeses.
Bring edges of foil to center; fold to seal. Bake at 325 degrees for 40
minutes. Remove from oven; let stand, covered, 10 minutes. Remove foil
packet from dish; unwrap pie, and slide onto serving plate using spatula.
Cut into wedges; garnish with cilantro, if desired. S: 8 servings (serving
size: 1 wedge).
Nutritional Information: CALORIES 423 (23% from fat); PROTEIN 24.5g; FAT
11g (sat 4.1g, mono 2.5g, poly 1.9g); CARB 59.3g; FIBER 7.4g; CHOL 18mg;
IRON 5mg; SODIUM 758mg; CALC 353mg
SOURCE: Cooking Light YEAR: 1995 ISSUE: Nov/Dec PAGE: 194
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