Build a healthy vegetarian main dish with this towering hot tortilla pie.
- Makes: 4 servings
- Prep: 15 mins
- Bake: 15 mins
Nonfat cooking spray
cup canned pinto beans, rinsed and drained
tablespoons bottled sliced jalapeno peppers (optional)
6 ounces corn tortillas
cup frozen whole-kernel corn
cup shredded reduced-fat Monterey jack cheese
avocado, seeded, peeled, and chopped
tablespoon fresh cilantro leaves
- Preheat oven to 450 degrees F. Lightly coat a 9-inch pie plate with cooking spray.
- Mash the beans; stir in jalapeno peppers, if desired. In a skillet cook and stir the beans over medium heat for 2 minutes; set aside.
- Spoon 1/4 cup of the salsa into bottom of the pie plate. Layer in order, 1 tortilla, half of the warm beans, another tortilla, the corn, half of the cheese, 1/4 cup more salsa, the third tortilla, remaining beans, remaining tortilla, and salsa. Cover with foil. Bake 12 minutes. (Or, cover with microwave-safe plastic wrap; micro-cook on high power for 4 minutes, giving a half-turn once.) Sprinkle with remaining cheese. Bake, uncovered, 3 minutes more (or micro-cook 30 seconds more). Sprinkle with avocado and cilantro. Makes 4 main-dish servings.
Nutrition Facts (Triple-Decker Tortilla)
- Per serving:
- 221 kcal cal.,
- 7 g fat
- (2 g sat. fat,
- 12 mg chol.,
- 876 mg sodium,
- 30 g carb.,
- 9 g fiber,
- 11 g pro.
- Percent Daily Values are based on a 2,000 calorie diet