Free Recipe Seven-Layer Tortilla Pie 2

Recipe Type: M Recipes

Recipe Preparation: bake

Cooking Ingredients for Seven-Layer Tortilla Pie 2 Recipe

1 tb Olive oil
1/2 c Chopped onion
1/2 c Chopped Anaheim chile
-peppers; seeded
3/4 c Chopped green bell pepper
1 c Chopped red bell pepper
2 tb Minced fresh cilantro
1 ts Dried oregano
1 ts Chili powder
1/2 ts Ground cumin
2 c Tomato juice without salt
22 oz Fresh shelled black beans
32 oz Dried cannellini beans;
-prepared according to
-directions
4 oz Reduced-fat Monterey Jack
-cheese; shredded
4 oz Reduced-fat cheddar cheese;
-shredded
Cooking spray
7 lg Flavored tortillas
Fresh cilantro sprigs

Seven-Layer Tortilla Pie 2 Preparation

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 Village”s Restaurant (Miami), currently Director of Creative Food Development for Whole Foods Markets. Featured 6/98 by Melissa”s Specialty Foods (Los Angeles) NOTES : Pictured on www.melissas.com/guest_chef/698chef.htm Recipe by: Steven Petusevsky for Melissa”s 1998 Posted to EAT-LF Digest by PatHanneman on Feb 09, 1999, converted by MM_Buster v2.0l.

Cooking Temperature:

Recipe Serves: 8

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