| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Vegetables, Dairy | Tex-Mex | Low-cal, Main dish | 4 | Servings |
INGREDIENTS
| 1 | cn | 15 oz pinto beans or 1 1/2 c |
| Vegetable cooking spray* | ||
| 1/2 | c | Chopped onion |
| 1 | Clove garlic, minced | |
| 1/4 | ts | Ground cumin (sub. turmeric) |
| 1/4 | c | Picante sauce |
| 1 | cn | 4 oz chopped green chiles |
| 4 | 8" wh.wheat flour tortillas | |
| 3/4 | c | Shred. Monterey Jack cheese |
| 2 | tb | Sliced ripe olives |
| 2 | c | Shredded lettuce |
| 1 | md | Tomato, chopped |
| Hot green pepper slices, opt |
INSTRUCTIONS
* Bean mixture required extra liquid - used vegetable oil 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. Saute 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 for 10 min or until thoroughly heated. Place a tortilla on a baking sheet lightly coated with cooking spray. Top with 1/3 bean mixture, 1/3 picante sauce mixture, 1/4 c cheese and 2 tsp olives. Repeat layers twice, top with remaining tortilla. Cover with foil and bake at 350F 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. Cut into wedges to serve. 4 servings 269 calories per serving Protein 13.0, Fat 8.7, Carbohydrate 36.5, Fiber 10.3, Cholesterol 17 Sodium 409, Potassium 462 Source: Cooking Light Tex-Mex from Warner Books Tested with many substitutions by Elizabeth Rodier Oct 93
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