| 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
A Message from our Provider:
“Gratitude produces deep, abiding joy because we know that God is working in us, even through difficulties.”