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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 337.1
  • Total Fat: 5.5 g
  • Cholesterol: 10.3 mg
  • Sodium: 776.2 mg
  • Total Carbs: 55.2 g
  • Dietary Fiber: 13.2 g
  • Protein: 19.3 g

View full nutritional breakdown of Mexicana pie calories by ingredient
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Mexicana pie

Submitted by: MEGABOMB

Introduction

Quick and easy layered Mexican-style dish. Adjust salsa heat to suit your tastes. Quark is a soft cheese that is low in fat and high in protein. You could substitute low fat cream cheese or maybe cottage cheese if quark isn't available. Quick and easy layered Mexican-style dish. Adjust salsa heat to suit your tastes. Quark is a soft cheese that is low in fat and high in protein. You could substitute low fat cream cheese or maybe cottage cheese if quark isn't available.
Number of Servings: 4

Ingredients

    2 whole wheat tortillas, 10"
    1.5 cups canned black beans, drained and rinsed
    1 cup quark cheese
    1 tsp cumin, ground
    salt and pepper
    2 cups squash, cubed
    3/4 cup medium salsa
    2 Tbsp jalapeno peppers, chopped
    4 oz light swiss cheese, grated

Directions

Preheat oven to 375F

Spray a 9" pie plate with non-stick spray. Lay one of the tortillas in the pie plate.
Mix the black beans with the quark and cumin. Add salt and pepper to taste. Spread mixture evenly over tortilla in pie plate. Cover with the second tortilla.
Microwave squash for 5 minutes until slightly tender. Distribute evenly onto the pie. Layer salsa and jalapenos over squash, and finally top with grated cheese.

Bake in oven for 30 to 40 minutes, until pie is bubbling and top is browned. After pie is out of oven, let sit for 5 to 10 minutes before cutting into wedges.

Serve with a green salad for a complete meal.

Number of Servings: 4

Recipe submitted by SparkPeople user MEGABOMB.






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