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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Vegetarian tortilla pie Recipe

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This recipe for Vegetarian tortilla pie is from Timothy's Cookbook, 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:  
1 jar(s) (11 to 12 ounces) medium salsa
1 can(s) (8 ounces) no-salt-added tomato sauce
1 can(s) (15 to 16 ounces) no-salt-added black beans, rinsed and drained
1 can(s) (15 1/4 ounces) no-salt-added whole-kernel corn, drained
1/2 cup(s) (packed) fresh cilantro leaves
4 low-fat flour tortillas, 10-inch diameter
6 ounce(s) (1 1/2 cups) shredded reduced-fat Monterey Jack cheese
Reduced-fat sour cream (optional)
Directions:
Directions:
Preheat oven to 500 degrees F. Spray 15 1/2- by 10 1/2-inch jelly-roll pan with nonstick cooking spray.
In small bowl, mix salsa and tomato sauce. In medium bowl, mix black beans, corn, and cilantro.
Place 1 tortilla in jelly-roll pan. Spread one-third of salsa mixture over tortilla. Top with one-third of bean mixture and one-third of cheese. Repeat layering 2 more times, ending with last tortilla.
Bake pie 10 to 12 minutes, until cheese melts and filling is hot. Serve with reduced-fat sour cream if you like.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
20min

 

 

 

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