Tortilla torte
4 Servings
Ingredients
| 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 | ||
Directions
* 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