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"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Two Bean Tortilla Pie Recipe

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This recipe for Two Bean Tortilla Pie is from The Blood Sisters' Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 tsp. Canola Oil, divided
1 c. frozen Corn
1/2 Onion, chopped
3 Garlic cloves, minced
1 large Red Bell Pepper, chopped
1 398 ml can Pinto Beans, rinsed and drained
1 398 ml can Black Beans, rinsed and drained
1 c. Salsa (mild, medium or hot - your choice)
1 tsp. Chili Powder
1 tsp. Cumin
1 1/2 c. grated Cheddar Cheese
4 - 8" Tortillas
sliced Black Olives and chopped Tomatoes - to garnish
Directions:
Directions:
Preheat oven to 375ºF. Spray an 8" springform pan with non-stick cooking spray.

In a medium saucepan, heat half of canola oil over medium. Add corn and cook until browned, about 6 to 7 minutes. Set aside.

Heat remaining oil in saucepan over medium heat. Add garlic and onions and saute for 3 minutes. Add bell peppers and cook for 4 to 6 minutes. Remove from heat and stir in corn.

Mash beans in large bowl. Add chili, cumin and salsa and stir to mix well.

Place first tortilla on bottom of springform pan. Top with 1/3 mashed beans, 1/3 vegetable mixture and 1/4 grated cheese. Continue with 3 more layers. Top last tortilla with 1/4 cheese, and olives and tomatoes. Cover with foil. Bake for 40 to 45 minutes or until heated through and cheese is melted.
Number Of Servings:
Number Of Servings:
6 to 8

 

 

 

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