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Ingredients:
1 can 15 oz pinto beans or 1 1/2 c
1 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
1 hot green pepper slices, opt
Instructions:
* 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
Servings: 4
This recipe is certainly silly. It says to separate two eggs, but it doesn't say how far to separate them. Gracie Allen
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Tortilla Torte Recipe brought to you by Mexican Recipes To-Go
