Tortilla Pie
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 470.5
- Total Fat: 26.5 g
- Cholesterol: 72.4 mg
- Sodium: 894.6 mg
- Total Carbs: 36.6 g
- Dietary Fiber: 8.4 g
- Protein: 25.9 g
View full nutritional breakdown of Tortilla Pie calories by ingredient
Introduction
Tortilla Pie... Veggies, beans, ground chicken and whole grain tortillas stack up for a "burrito-cake" kids and adults love! Tortilla Pie... Veggies, beans, ground chicken and whole grain tortillas stack up for a "burrito-cake" kids and adults love!Number of Servings: 8
Ingredients
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6 (10”) whole-grain flour tortillas
1 tbsp canola oil
1 medium onion, chopped
1 medium red pepper, chopped
½ tsp salt
½ tbsp ground cumin
¼ tsp smoked paprika
½ tsp oregano
Pinch cinnamon
pinch red pepper flakes (optional)
1 lb lean ground beef
3 garlic cloves, minced
1 (6 oz) can tomato paste
1 cup plain tomato sauce
1 540-ml can no-salt-added black beans, drained and rinsed
1 cup corn kernels
1 (10 oz) package frozen spinach, thawed and squeezed dry
2 cups shredded cheese
Sour cream, to serve
Directions
Heat oven to 400F and grease a 10” spring-form pan.
Heat the oil over medium heat in a large frying pan.
Add onion, red pepper, salt, cumin, paprika, oregano, cinnamon and red-pepper flakes.
Cook until onion and pepper have softened, about 5 minutes.
Raise heat to medium-high and add the beef and garlic.
Cook, breaking up meat with a spoon until no longer pink.
Stir in the tomato paste, tomato sauce, beans, corn and spinach.
Cook until the mixture is thick and hot, mashing the beans slightly to thicken the mixture.
Remove from the heat and stir in 1 ½ cups of the cheese.
Place one tortilla in the prepared pan.
Top with about 1 ⅔ packed cups of the filling, spreading it evenly.
Top with another tortilla, then continue layering filling and tortillas, finishing with a tortilla.
Sprinkle with remaining ½ cup cheese.
Bake until top is lightly browned and the pie is heated through, about 15 to 20 minutes.
Run knife around edge of pan and remove the sides.
Cut into wedges and serve.
Serving Size: Serves 8
Number of Servings: 8
Recipe submitted by SparkPeople user JO_JO_BA.
Heat the oil over medium heat in a large frying pan.
Add onion, red pepper, salt, cumin, paprika, oregano, cinnamon and red-pepper flakes.
Cook until onion and pepper have softened, about 5 minutes.
Raise heat to medium-high and add the beef and garlic.
Cook, breaking up meat with a spoon until no longer pink.
Stir in the tomato paste, tomato sauce, beans, corn and spinach.
Cook until the mixture is thick and hot, mashing the beans slightly to thicken the mixture.
Remove from the heat and stir in 1 ½ cups of the cheese.
Place one tortilla in the prepared pan.
Top with about 1 ⅔ packed cups of the filling, spreading it evenly.
Top with another tortilla, then continue layering filling and tortillas, finishing with a tortilla.
Sprinkle with remaining ½ cup cheese.
Bake until top is lightly browned and the pie is heated through, about 15 to 20 minutes.
Run knife around edge of pan and remove the sides.
Cut into wedges and serve.
Serving Size: Serves 8
Number of Servings: 8
Recipe submitted by SparkPeople user JO_JO_BA.