Mexican bean and tortilla pie
5
Points®
Total time: 53 min • Prep: 18 min • Cook: 35 min • Serves: 6 • Difficulty: Easy
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.
Ingredients
Canned tomato sauce
1 cup(s)
Salsa
0.75 cup(s)
Cilantro
0.25 cup(s)
Chili powder
2 tsp
Ground cumin
1 tsp
Corn tortilla
5 tortilla(s), medium
Canned black beans
30 oz
Canned diced green chiles
8 oz
Weight Watchers Reduced-fat Mexican style shredded cheese
0.5 cup(s)
Instructions
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.
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