Try this Seven-Layer Tortilla Pie recipe, or contribute your own.

Still searching for what to cook ?

Name: Seven-Layer Tortilla Pie
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 8
Cuisine: American
Ingredients: 1 c Chopped red bell pepper; 1/2 c Chopped Anaheim chile; Cooking spray; 7 lg Flavored tortillas; 1/2 ts Ground cumin; 1 ts Dried Oregano; Fresh cilantro sprigs; 1/2 c Onions chopped; 32 oz Dried cannellini beans;; 2 tb Minced fresh cilantro; 22 oz Fresh shelled black beans; 4 oz Reduced-fat Monterey Jack; 1 ts Chili powder; 3/4 c Chopped green bell pepper; 2 c Tomato juice without salt; 4 oz Reduced-fat cheddar cheese;; 1 tb olive oil

Find the most delicious recipes here

INGREDIENTS

1 c Chopped red bell pepper
1/2 c Chopped Anaheim chile
Cooking spray
7 lg Flavored tortillas
1/2 ts Ground cumin
1 ts Dried Oregano
Fresh cilantro sprigs
1/2 c Onions ; chopped
32 oz Dried cannellini beans;
2 tb Minced fresh cilantro
22 oz Fresh shelled black beans
4 oz Reduced-fat Monterey Jack
1 ts Chili powder
3/4 c Chopped green bell pepper
2 c Tomato juice without salt
4 oz Reduced-fat cheddar cheese;
1 tb olive oil

Servings

INSTRUCTIONS

Cooked black beans may be substituted; rinse well and drain. Or substitute the frozen (mostly cooked) beans that need another 20 minutes to be completely cooked. 1. Heat oil in a large non stick skillet over medium heat. Add the bell peppers, onion and next 5 ingredients (through cumin); saute 5 minutes or until tender. Add tomato juice and cook approximately 8 minutes or until reduced to 2 1/2 cups. 2. Combine the black beans and half of the tomato juice mixture in a bowl; stir well. Stir the cannellini beans into the remaining tomato juice mixture, and set both aside. 3. Preheat oven to 325F degrees. 4. Combine cheeses in a bowl and toss well. Line a 9" pie plate with foil, allowing 6" of foil to extend over opposite sides of pie plate. Repeat procedure with another sheet of foil, extending foil over remaining edges of pie plate. Coat foil with cooking spray. Place 1 tortilla in bottom of dish. Spread 1 cup cannellini bean mixture over tortilla and sprinkle with 1/4 cup cheeses. Place another tortilla over cheeses, pressing gently. Spread 1 cup black bean mixture over tortilla and sprinkle with 1/4 cup cheeses. Place another tortilla over cheeses, pressing gently. Repeat the layers, ending with the remaining black bean mixture and cheeses. 5. Bring edges of foil to center, and fold to seal. Bake at 325 degrees for 40 minutes. Remove from oven and let stand, covered for 10 minutes. Remove foil packet from dish. Unwrap pie and slide onto serving plate using spatula. Cut into wedges and garnish with cilantro sprigs. EACH 649 cals, 5g fat (7% cff) Steven Petusevsky, (CIA trained, former executive chef of Unicorn Villages Restaurant (Miami), currently Director of Creative Food Development for Whole Foods Markets. Featured 6/98 by Melissas Specialty Foods (Los Angeles) NOTES : Pictured on www.melissas.com/guest_chef/698chef.htm Recipe by: Steven Petusevsky for Melissas 1998 Posted to EAT-LF Digest by PatHanneman on Feb 09, 1999,

NOTES

Alert editor

Seven-Layer Tortilla Pie

1 c Chopped red bell pepper
1/2 c Chopped Anaheim chile
 Cooking spray
7 lg Flavored tortillas
1/2 ts Ground cumin
1 ts Dried Oregano
 Fresh cilantro sprigs
1/2 c Onions chopped
32 oz Dried cannellini beans;
2 tb Minced fresh cilantro
22 oz Fresh shelled black beans
4 oz Reduced-fat Monterey Jack
1 ts Chili powder
3/4 c Chopped green bell pepper
2 c Tomato juice without salt
4 oz Reduced-fat cheddar cheese;
1 tb olive oil

Cooked black beans may be substituted; rinse well and drain. Or substitute  the frozen (mostly cooked) beans that need another 20 minutes to be  completely cooked.    1. Heat oil in a large non stick skillet over medium heat. Add the bell  peppers, onion and next 5 ingredients (through cumin); saute 5 minutes or  until tender. Add tomato juice and cook approximately 8 minutes or until  reduced to 2 1/2 cups.    2. Combine the black beans and half of the tomato juice mixture in a bowl;  stir well. Stir the cannellini beans into the remaining tomato juice  mixture, and set both aside.    3. Preheat oven to 325F degrees.    4. Combine cheeses in a bowl and toss well. Line a 9" pie plate with foil,  allowing 6" of foil to extend over opposite sides of pie plate. Repeat  procedure with another sheet of foil, extending foil over remaining edges  of pie plate. Coat foil with cooking spray. Place 1 tortilla in bottom of  dish. Spread 1 cup cannellini bean mixture over tortilla and sprinkle with  1/4 cup cheeses. Place another tortilla over cheeses, pressing gently.  Spread 1 cup black bean mixture over tortilla and sprinkle with 1/4 cup  cheeses. Place another tortilla over cheeses, pressing gently. Repeat the  layers, ending with the remaining black bean mixture and cheeses.    5. Bring edges of foil to center, and fold to seal. Bake at 325 degrees for  40 minutes. Remove from oven and let stand, covered for 10 minutes. Remove  foil packet from dish. Unwrap pie and slide onto serving plate using  spatula. Cut into wedges and garnish with cilantro sprigs. EACH 649 cals,  5g fat (7% cff)    Steven Petusevsky, (CIA trained, former executive chef of Unicorn Villages  Restaurant (Miami), currently Director of Creative Food Development for  Whole Foods Markets. Featured 6/98 by Melissas Specialty Foods (Los  Angeles)    NOTES : Pictured on www.melissas.com/guest_chef/698chef.htm    Recipe by: Steven Petusevsky for Melissas 1998    Posted to EAT-LF Digest by PatHanneman <kitpath@earthlink.net> on Feb 09,  1999,

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (261g)
Recipe Makes: 8 servings

Calories: 61
Calories from Fat: 34 (56%)

Amt Per Serving		% DV

	Total Fat 3.8g	5 %
	Saturated Fat 2.1g	10 %
	Monounsaturated Fat 1.2g
	Polyunsanturated Fat 0.2g
Cholesterol 9.2mg		3 %
Sodium 125.1mg		4 %
Potassium 75.5mg		2 %
Total Carbohydrate 2.6g		1 %
	Dietary Fiber 0.6g	2 %
	Sugars, other 2g
Protein 4.5g		6 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 61

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe