Vegetarian Tortilla Pie (from Good Housekeeping)
I make this recipe at least twice a month. It is SOOOOOO good and so super simple. And healthy to boot! :)
4 10" flour tortillas
1 8 oz. can tomato sauce
1 (12 oz) jar medium salsa
1 can no-salt corn, drained
1 can black beans, rinsed and drained
6 oz. reduced fat Mexican blend cheese (cheddar or Monterey can be used too)
I make this recipe at least twice a month. It is SOOOOOO good and so super simple. And healthy to boot! :)
4 10" flour tortillas
1 8 oz. can tomato sauce
1 (12 oz) jar medium salsa
1 can no-salt corn, drained
1 can black beans, rinsed and drained
6 oz. reduced fat Mexican blend cheese (cheddar or Monterey can be used too)
1/2 cup packed fresh cilantro leaves (I used 1/8 cup dried cilantro)
Preheat oven to 450°F. Spray the bottom of a 15x10 1/2" jelly roll pan with cooking spray.
In a small bowl, combine tomato sauce and salsa. In medium bowl, combine corn, black beans and cilantro.
Place one tortilla in the bottom of the jelly roll pan. Top with 1/3 of the salsa mixture, then 1/3 of the black bean/corn mixture then 1/3 of the cheese. Repeat layers twice, ending with the last tortilla.
Place in oven and heat for 10-12 minutes.
Preheat oven to 450°F. Spray the bottom of a 15x10 1/2" jelly roll pan with cooking spray.
In a small bowl, combine tomato sauce and salsa. In medium bowl, combine corn, black beans and cilantro.
Place one tortilla in the bottom of the jelly roll pan. Top with 1/3 of the salsa mixture, then 1/3 of the black bean/corn mixture then 1/3 of the cheese. Repeat layers twice, ending with the last tortilla.
Place in oven and heat for 10-12 minutes.
3 comments:
You had me at black beans!
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Yummy! That sounds really good, I only wish my kids would eat it...
I agree with Kerry except my problem is that the husband wouldn't eat it... no meat.
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