| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | 1995 | 8 | Servings | |
INGREDIENTS
| 1 | T | 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 | T | Minced fresh cilantro |
| 1 | t | Dried oregano |
| 1 | t | Chili powder |
| 1/2 | t | Ground cumin |
| 2 | c | No-salt-added tomato juice |
| 2 | Black beans, drained | |
| 15-ounce | ||
| 2 | Cannellini beans or other | |
| white beans drained | ||
| 15-ounce | ||
| 1 | c | Shredded reduced-fat |
| Monterey Jack cheese 4 | ||
| ounces |
INSTRUCTIONS
~- 1 cup shredded reduced-fat sharp cheddar cheese -- (4 ounces) ~- Vegetable cooking spray 7 flour tortillas -- (8-inch) Cilantro sprigs -- (optional) 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 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 444
Calories From Fat: 43
Total Fat: 4.9g
Cholesterol: 4.3mg
Sodium: 320.3mg
Potassium: 1914.9mg
Carbohydrates: 74.8g
Fiber: 20.5g
Sugar: 6.8g
Protein: 28.7g