Tortilla Torte
- 1 cn 15 oz pinto beans or 1 1/2 c
- Vegetable cooking spray*
- 1/2 c Chopped onion
- 1 Clove garlic, minced
- 1/4 ts Ground cumin (sub. turmeric)
- 1/4 c Picante sauce
- 1 cn 4 oz chopped green chiles
- 4 8" wh.wheat flour tortillas
- 3/4 c Shred. Monterey Jack cheese
- 2 tb Sliced ripe olives
- 2 c Shredded lettuce
- 1 md Tomato, chopped
- Hot green pepper slices, opt
* 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
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
