Seven-Layer Tortilla Pie
1 Tbsp olive oil
1 cup chopped red bell pepper
3/4 cup chopped green bell pepper
1/2 cup chopped red onion
1/2 cup chopped seeded Anaheim chile or 1 (4.5-ounce) can chopped green chiles, drained
2 Tbsp minced fresh cilantro
1 tsp dried oregano
1 tsp chili powder
1/2 tsp ground cumin
2 cups no-salt-added tomato juice
2 (15-ounce) cans black beans, drained
2 (15-ounce) cans cannellini beans or other white beans, drained
1 cup (4 ounces) shredded reduced-fat Monterey Jack cheese
1 cup (4 ounces) shredded reduced-fat sharp cheddar cheese
Vegetable cooking spray
7 (8-inch) flour tortillas
Cilantro sprigs (optional)
Heat oil in a large nonstick skillet over medium heat. Add red bell pepper and next 7 ingredients (red
bell pepper through cumin); saute 5 minutes or until tender. Add tomato juice; cook 8 minutes or
until reduced to 2-1/2 cups.
Combine black beans and half of tomato juice mixture in a bowl; stir well. Stir cannellini beans into
remaining tomato juice mixture. Set both aside.
Combine cheeses in a bowl; toss well. Line a 9-inch pie plate with foil, allowing 6 inches of foil to
extend over opposite edges of pie plate. Repeat procedure with another sheet of foil, extending foil
over remaining edges of pie plate. Coat foil with cooking spray, and place 1 tortilla in bottom of dish.
Spread 1 cup cannellini bean mixture over tortilla; sprinkle with 1/4 cup cheeses. Place 1 tortilla over
cheeses, pressing gently. Spread 1 cup black bean mixture over tortilla; sprinkle with 1/4 cup
cheeses. Place 1 tortilla over cheeses, pressing gently. Repeat layers, ending with the remaining
cannellini bean mixture and cheeses.
Bring edges of foil to center; fold to seal. Bake at 325 degrees for 40 minutes. Remove from oven;
let stand, covered, 10 minutes. Remove foil packet from dish; unwrap pie, and slide onto serving
plate using spatula. Cut into wedges; garnish with cilantro, if desired. Yield: 8 servings (serving size: 1
wedge).
Yield: 8 servings
Nutritional Information: CALORIES 423 (23% from fat); PROTEIN 24.5g; FAT 11g (sat 4.1g,
mono 2.5g, poly 1.9g); CARB 59.3g; FIBER 7.4g; CHOL 18mg; IRON 5mg; SODIUM 758mg;
CALC 353mg
Source: Cooking Light YEAR: 1995 ISSUE: Nov/Dec PAGE: 194
Submitted by sooz
International Dishes
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