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Triple-Decker Tortilla

Makes: 4 servings
Prep 15 mins Bake 15 mins
Triple-Decker Tortilla
  •  Nonfat cooking spray
  • 1  cup  canned pinto beans, rinsed and drained
  • 2  tablespoons  bottled sliced jalapeno peppers (optional)
  • 1  cup  salsa
  • 4 6  ounces  corn tortillas
  • 1/2  cup  frozen whole-kernel corn
  • 1/2  cup  shredded reduced-fat Monterey jack cheese
  • 1/2  avocado, seeded, peeled, and chopped
  • 1  tablespoon  fresh cilantro leaves

1. Preheat oven to 450 degrees F. Lightly coat a 9-inch pie plate with cooking spray.

2. 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.

3. 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)
  • Servings Per Recipe 4,
  • cal. (kcal) 221,
  • Fat, total (g) 7,
  • chol. (mg) 12,
  • sat. fat (g) 2,
  • carb. (g) 30,
  • fiber (g) 9,
  • pro. (g) 11,
  • vit. A (RE) 124,
  • vit. C (mg) 23,
  • sodium (mg) 876,
  • calcium (mg) 151,
  • iron (mg) 3,
  • Percent Daily Values are based on a 2,000 calorie diet

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