Mexican bean and tortilla pie
Canned tomato sauce
Fat free salsa
¼ cup(s), fresh, chopped
5 medium, 6-inches each
Canned black beans
30 oz, drained, rinsed and mashed
Chopped green chili(es)
8 oz, canned
Weight Watchers Reduced-fat Mexican style shredded cheese
- Preheat oven to 400°F. Combine tomato sauce, salsa, cilantro, chili powder and cumin in a small bowl.
- Heat a large nonstick skillet over medium-high heat. Add as many tortillas as will fit in one layer. Cook about 1 minute, turning once, until lightly toasted. Remove and set aside. Repeat with remaining tortillas.
- Spoon 1/4 cup of tomato sauce mixture over bottom of a 9-inch pie plate or other round, shallow baking dish. Top with a tortilla and 1/4 cup more sauce. Spread with 1/2 cup of mashed beans; top with 2 tablespoons of green chilies and 1 tablespoon of shredded cheese. Repeat with remaining ingredients to form 3 more layers and then top with remaining tortilla, sauce and cheese.
- Cover dish with foil and bake for 30 minutes. Uncover and bake until heated through and sauce bubbles around edges, about 5 minutes more. Cut into 6 wedges and serve. Yields 1 wedge per serving.