Totrilla Pie

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 323.7
  • Total Fat: 2.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 554.6 mg
  • Total Carbs: 66.2 g
  • Dietary Fiber: 12.6 g
  • Protein: 12.5 g

View full nutritional breakdown of Totrilla Pie calories by ingredient
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Introduction

This is from "How to Prevent and Reverse Heart Disease" by Caldwell Esselstyn, Jr.

The original recipe called for up to 6 corn tortillas, but to cover everything like the recipe said I had to use an extra half. If you buy different tortillas perhaps you won't need the odd half-tortilla.
This is from "How to Prevent and Reverse Heart Disease" by Caldwell Esselstyn, Jr.

The original recipe called for up to 6 corn tortillas, but to cover everything like the recipe said I had to use an extra half. If you buy different tortillas perhaps you won't need the odd half-tortilla.

Number of Servings: 6

Ingredients

    6.5 medium corn tortillas
    2 15-oz cans black beans, drained and rinsed
    2 16-oz jars salsa (mild to hot, depending on taste)
    1 16-oz pkg frozen corn
    1 large onion, finely chopped and stir-fried until soft (use nonstick skillet)
    1 large red bell pepper, seeded and chopped
    1 large tomato, chopped

Directions

Preheat an oven to 350F.

Chop and stirfry onion in a nonstick pan.

Layer half of the tortillas to cover the bottom of a 9x13 baking dish. You will have to cut some of the tortillas to cover the bottom of the pan. Layer the following ingredients in the following order: all of the beans, half of the salsa, all of the corn, cooked onions, bell peppers, and tomatoes. Make another layer with the other half of the tortillas, then cover with the remaining salsa.

Bake at 350 for one hour.

Number of Servings: 6

Recipe submitted by SparkPeople user COOLHEELS.

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