Triple-Decker Tortilla
Build a healthy vegetarian main dish with this towering hot tortilla pie.
Prep Time:
15 mins
Total Time:
30 mins
Servings:
Makes 4 main-dish servings.
Ingredients
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Nonfat cooking spray
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1 cup canned pinto beans, rinsed and drained
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2 tablespoons bottled sliced jalapeno peppers (optional)
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1 cup salsa
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4 6-ounce corn tortillas
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1/2 cup frozen whole-kernel corn
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1/2 cup shredded reduced-fat Monterey jack cheese
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1/2 avocado, seeded, peeled, and chopped
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1 tablespoon fresh cilantro leaves
Directions
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 information
Calories 221, Total Fat 7 g, Saturated Fat 2 g, Cholesterol 12 mg, Sodium 876 mg, Carbohydrate 30 g, Fiber 9 g, Protein 11 g. Daily Values: Vitamin A 12%, Vitamin C 39%, Calcium 15%, Iron 19%.
Percent Daily Values are based on a 2,000 calorie diet
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