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Seven-layer Tortilla Pie

January 29, 2023

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) ---------------------------------------------- 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