Layered Tortilla, Bean,tomato, and Cheese Pie (Light) |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 8 |
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Another R. Reisman's great light recipes!! Ingredients:
1 cup drained canned corn |
2 teaspoons vegetable oil |
1/2 cup chopped onion |
2 teaspoons minced garlic |
1 cup chopped sweet red pepper |
1/2 cup chopped sweet green pepper |
1 1/2 cups pasta sauce |
1 1/2 teaspoons dried basil |
1 teaspoon chili powder |
1 teaspoon ground cumin |
1 1/2 cups canned black beans, rinsed and drained |
1 1/2 cups white kidney beans, rinsed and drained |
1 cup shredded light mozzarella cheese |
1/2 cup shredded light cheddar cheese |
2 tablespoons grated parmesan cheese |
5 large flour tortillas |
Directions:
1. Preheat oven to 350°F (180°C). Spray a 9-inch (2.5 L) springform pan with cooking spray.
2. In a nonstick saucepan sprayed with cooking spray, cook corn over medium heat, stirring often, for 8 minutes, or until slightly charred. Set aside. Add oil to pan and cook onions and garlic for 4 minutes, stirring occasionally. Stir in red and green peppers; cook for 3 minutes, stirring occasionally. Stir in tomato sauce, charred corn, basil, chili powder, and cumin; cover and cook, stirring occasionally, for 6 to 8 minutes, until slightly thickened. Remove from heat.
3. In a bowl, combine black beans and white kidney beans.Mash roughly and stir into vegetable mixture.
4. In a small bowl, combine mozzarella, Cheddar, and Parmesan cheeses.
5. Place a tortilla in prepared springform pan. Spread with one-quarter of the vegetable–bean sauce. Sprinkle with one-quarter of the cheese mixture. Repeat layers three times, leaving a little cheese for the topping. Top with final tortilla; sprinkle with remaining cheese. Cover pan tightly with foil.
6. Bake for 20 minutes, or until heated through and cheese has melted. Cut into 8 wedges with a sharp knife.
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