Quesadilla torte
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | larges | Flour Tortillas |
| 16 | ounces | Can Black Beans |
| 1½ | cup | Monterey Jack Cheese; shredded |
| 1½ | cup | Tomato Salsa |
| 1 | small | Head Iceberg Lettuce; shredded |
| ½ | cup | Plain Non-Fat Yogurt |
| Cilantro Leaves | ||
Directions
Preheat the oven to 500øF. Spray a large pie pan with cooking spray.
Lay one tortilla in the pan. Rinse black beans under cold running water, then drain. Whirl in the food processor to make a rough puree, adding ¼ cup cheese and 2 tb salsa. Paint ½ of the bean mixture onto the first tortilla. Top with cheese and salsa. Add the next tortilla and repeat. Add the top tortilla. Spray with cooking spray.
Bake in the oven until bubbly and brown, about 7-10 minutes. While the torte is baking, divide the lettuce among serving plates. When browned, cut the torte into wedges, place on the serving plates and spoon a dollop of yogurt on top. Garnish with cilantro leaves.
Source: Medford Mail Tribune Posted by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson Beach, CA