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    Seven-Layer Tortilla Pie


    Source of Recipe


    Cooking Light YEAR: 1995 ISSUE: Nov/Dec PAGE: 194

    List of Ingredients




    1 tablespoon olive oil
    1 cup chopped red bell pepper
    3/4 cup chopped green bell pepper
    1/2 cup chopped red onion
    1/2 cup chopped seeded Anaheim chile -- * see note
    2 tablespoons minced fresh cilantro
    1 teaspoon dried oregano
    1 teaspoon chili powder
    1/2 teaspoon ground cumin
    2 cups no-salt-added tomato juice
    30 ounces canned black beans -- drained
    30 ounces canned cannellini beans -- drained or other white beans
    1 cup shredded reduced-fat Monterey Jack cheese -- 4 ounces
    1 cup shredded reduced-fat sharp cheddar cheese -- 4 ounces
    Vegetable cooking spray
    7 flour tortillas -- 8" in diameter
    Cilantro sprigs -- optional

    Recipe



    Heat oil in a large nonstick skillet over medium heat. Add red bell pepper and next 7 ingredients (red bell pepper through cumin); saute 5 minutes or until tender. Add tomato juice; cook 8 minutes or until reduced to 2-1/2 cups. Combine black beans and half of tomato juice mixture in a bowl; stir well. Stir cannellini beans into remaining tomato juice mixture. Set both aside. Combine cheeses in a bowl; toss well.

    Line a 9-inch pie plate with foil, allowing 6 inches of foil to extend over opposite edges of pie plate. Repeat procedure with another sheet of foil, extending foil over remaining edges of pie plate. Coat foil with cooking spray, and place 1 tortilla in bottom of dish. Spread 1 cup cannellini bean mixture over tortilla; sprinkle with 1/4 cup cheeses. Place 1 tortilla over cheeses, pressing gently. Spread 1 cup black bean mixture over tortilla; sprinkle with 1/4 cup cheeses. Place 1 tortilla over cheeses, pressing gently. Repeat layers, ending with the remaining cannellini bean mixture and cheeses. Bring edges of foil to center; fold to seal. Bake at 325ºF for 40 minutes. Remove from oven; let stand, covered, 10 minutes. Remove foil packet from dish; unwrap pie, and slide onto serving plate using spatula. Serves 8.

    NOTES : One 4.5-ounce can of chopped green chiles (drained) may be substituted for the Anaheim chile, if desired.

 

 

 

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