Seven Layer Tortilla Pie
Serves: 6
Time: 01:30
Notes:
Recipe from Cooking Light: Per Serving: Cal 423, Fat 11g, Chol 18mg, Fe 5mg, Na 758 mg, Ca 353mg
Ingredients
1 tbsp olive oil 1c chopped red bell pepper 3/4c chopped gr bell pepper 1/2c chopped red onion 1/2c chopped seeded anaheim chile or l can chopped gr chilies, drained 2 tbsp chopped fresh cilantro 1 tsp dried oregano 1 tsp chili powder 1/2 tsp gd cumin 2c no salt tomato juice 2-15oz cans blk beans, drained 2-15oz cans cannellini beans, drained 1c shredded lowfat sharp cheese cooking spray 7-8″ flour tortillas
Directions
1. Heat oil in large nonstick skillet over med heat. Add bell peppers, onion and next 5 ingredients (thru cumin). Saute 5 min until tender. Add juice and cook 8min until reduced to 2 1/2 cups. 2. Combine blk beans and 1/2 tomato juice mixture. Stir to mix. Add cannellini beans into remaining juice mixture and set both aside. 3. Preheat oven to 325oF 4. Combine cheeses in a bowl. Line a 9″ pie plate with foil, allowing foil to extend over opposite edges of pie plate. Repeat process with another sheet foil extending over remaining edges of pie plate. Coat foil with cooking spray. 5. Place 1 totilla in bottom dish. Spread 1c cannellini bean mix, sprinkle with 1/4c cheese mix. Place 1 tortilla over cheese and press. Spread 1c blk bean mix and sprinkle with cheese. Repeat layers ending with blk bean mix and cheese. 6. Bring edges of foil to center and fold to seal 7. Bake at 325oF for 40min 8. Remove from oven, let stand 10 min. covered and10 min 9. Remove foil, unwrap pie and slide onto serving plate