Photo of Mexican bean and tortilla pie by WW

Mexican bean and tortilla pie

Total Time
53 min
18 min
35 min
Filled with the Mexican flavors and ingredients you crave, this vegetarian tortilla pie does not take long to prepare before going into the oven to bake. Black beans are a well-loved and traditional ingredient in Mexican cuisine, but you can substitute pinto beans (another often-used ingredient), if you like. If you would prefer a dish with some heat, use the hot variety of the canned green chiles or add in a diced jalapeño or serrano pepper when layering the ingredients. Top each serving of this pie with a dollop of sour cream or guacamole. Store leftovers for up to three days in the refrigerator.


Canned tomato sauce

1 cup(s)

Fat free salsa

¾ cup(s)


¼ cup(s), fresh, chopped

Chili powder

2 tsp

Ground cumin

1 tsp

Corn tortilla(s)

5 medium, 6-inches each

Canned black beans

30 oz, drained, rinsed and mashed

Canned diced green chiles

8 oz, canned

Weight Watchers Reduced-fat Mexican style shredded cheese

½ cup(s)


  1. Preheat oven to 400°F. Combine tomato sauce, salsa, cilantro, chili powder and cumin in a small bowl.
  2. 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.
  3. 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.
  4. 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.