Tortilla torte

4 Servings

Quantity Ingredient
1 can 15 oz pinto beans or 1 1/2 c
Vegetable cooking spray*
½ cup Chopped onion
1 Clove garlic, minced
¼ teaspoon Ground cumin (sub. turmeric)
¼ cup Picante sauce
1 can 4 oz chopped green chiles
4 8\" wh.wheat flour tortillas
¾ cup Shred. Monterey Jack cheese
2 tablespoons Sliced ripe olives
2 cups Shredded lettuce
1 medium Tomato, chopped
Hot green pepper slices, opt

* Bean mixture required extra liquid - used vegetable oil Place pinto beans in a colander, rinse under cold tap water and allow to drain.

Coat a large skillet with cooking spray; place over medium heat. Saute onion and garlic until tender. Stir in reserved beans and cumin.

Reduce heat. Cook, uncovered, 30 min. or until mixture is a thick paste. Stir occasionally and mash beans with a wooden spoon. Set aside.

Combine picante sauce and green chiles. Set aside.

Wrap tortillas in aluminum foil and bake at 350 for 10 min or until thoroughly heated.

Place a tortilla on a baking sheet lightly coated with cooking spray.

Top with ⅓ bean mixture, ⅓ picante sauce mixture, ¼ c cheese and 2 tsp olives. Repeat layers twice, top with remaining tortilla.

Cover with foil and bake at 350F for 15 min or until thoroughly heated.

Transfer to a serving platter. Arrange shredded lettuce around torte. Top lettuce with chopped tomato and garnish with hot green pepper slices, if desired. Cut into wedges to serve. 4 servings 269 calories per serving Protein 13.0, Fat 8.7, Carbohydrate 36½, Fiber 10.3, Cholesterol 17 Sodium 409, Potassium 462 Source: Cooking Light Tex-Mex from Warner Books Tested with many substitutions by Elizabeth Rodier Oct 93

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