Mexican Bean and Tortilla Pie
(from sono_io’s recipe box)
Lightly toasting the tortillas in a dry skillet helps enhance their flavor without adding any calories. Try this technique with nuts and seeds, too.
Level of Difficulty: Easy
POINTS® Value: 4
Source: weightwatchers.com (from RecipeThing user salonx)
Prep time: 18 minutes
Cook time: 35 minutes
Serves 6 people
Ingredients
- 1 cup canned tomato sauce
- 3/4 cup salsa
- 1/4 cup cilantro, fresh, chopped
- 2 tsp chili powder
- 1 tsp ground cumin
- 5 medium corn tortilla(s), 6-inches each
- 30 oz canned black beans, drained, rinsed and mashed
- 8 oz chopped green chilies, canned
- 1/2 cup low-fat shredded cheddar cheese
Directions
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Preheat oven to 400°F. Combine tomato sauce, salsa, cilantro, chili powder and cumin in a small bowl.
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Heat a large nonstick skillet over medium-high heat. Add as many tortillas as will fit in one layer. Cook about 1 minute, turning once, until lightly toasted. Remove and set aside. Repeat with remaining tortillas.
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Spoon 1/4 cup of tomato sauce mixture over bottom of a 9-inch pie plate or other round, shallow baking dish. Top with a tortilla and 1/4 cup more sauce. Spread with 1/2 cup of mashed beans; top with 2 tablespoons of green chilies and 1 tablespoon of shredded cheese. Repeat with remaining ingredients to form 3 more layers and then top with remaining tortilla, sauce and cheese.
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Cover dish with foil and bake for 30 minutes. Uncover and bake until heated through and sauce bubbles around edges, about 5 minutes more. Cut into 6 wedges and serve. Yields 1 wedge per serving.