Tortilla Torte Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 can: 15 oz pinto beans or 1 1/2 c,
Vegetable cooking spray*,
1/2 cup: Chopped onion,
1 Clove: garlic, minced
1/4 tsp: Ground cumin, sub. turmeric
1/4 cup: Picante sauce,
1 can: 4 oz chopped green chiles,
4: 8" wh.wheat flour tortillas,
3/4 cup: Shred. Monterey Jack cheese,
2 tbsp: Sliced ripe olives,
2 cup: 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 1/3 bean mixture, 1/3 picante sauce mixture, 1/4 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 36.5,
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
Source from luhu.jp
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 1/3 bean mixture, 1/3 picante sauce mixture, 1/4 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 36.5,
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
Source from luhu.jp