Pinto Burrito Pie
Source of Recipe
The Meatless Gourmet by Bobbie Hinman
Recipe Introduction
Serves: 6
List of Ingredients
1 c. chopped onion
1 c. chopped green bell pepper
4 cloves garlic, finely chopped
1 t. ground cumin
1 t. chili powder
1 t. dried oregano
1 T. lime juice
2 1 pound cans pinto beans, rinsed and drained (or 4 cups cooked beans)
3 8-inch or 9-inch flour tortillas
1 1/2 cups shredded reduced-fat or fat-free Cheddar cheese (6 oz.)
Salsa (hot or mild)
Plain nonfat yogurt or sour creamRecipe
Heat a sprayed non-stick skillet over medium heat. Add onion, green pepper, and garlic. Cook, stirring frequently, 7 minutes, or until vegetables are tender. Add small amounts of water while cooking, about a T. at a time, to prevent sticking. Remove from heat and stir in spices and lime juice. Stir in beans, mixing well.
Preheat oven to 350 degrees.
Lightly oil or spray a 9-inch pie pan.
Place 1 tortilla in the prepared pan. Spoon HALF of the bean mixture evenly over the tortilla, staying 1/2 inch away from the edges. Sprinkle one-third of the cheese over the beans.
Top with a second tortilla, followed by the remaining beans and another one-third of the cheese. Top with remaining tortilla.
Cover tightly with aluminum foil and bake 35 minutes. Uncover, sprinkle with remaining cheese, and bake 10 minutes more.
Top each serving liberally with salsa (and sour cream, if desired)
|
|
member logon
