Veggie Tortilla Pie


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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 266.1
  • Total Fat: 11.6 g
  • Cholesterol: 29.7 mg
  • Sodium: 681.1 mg
  • Total Carbs: 28.4 g
  • Dietary Fiber: 4.9 g
  • Protein: 13.3 g

View full nutritional breakdown of Veggie Tortilla Pie calories by ingredient
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Introduction

I tweaked the recipe from Martha Stewart. My husband doesn't like onions, and we both like spicy food. So, I 86'd the onions and tripled the jalepenos. I tweaked the recipe from Martha Stewart. My husband doesn't like onions, and we both like spicy food. So, I 86'd the onions and tripled the jalepenos.
Number of Servings: 8

Ingredients

    4 Whole wheat burrito size tortillas
    2 cans (15 oz) Black Beans
    10 oz frozen organic corn
    2 cloves of garlic
    3 jalepenos, chopped and seeded to your heat preference
    2 vipe ripened tomatoes, chopped
    1 cup of water
    1 tbsp Extra Virgin Olive Oil
    1/2 tspn cumin
    1/4 tspn salt
    1/2 tspn pepper
    8 oz sharp cheddar cheese, shredded
    Cooking spray

Directions

1. Preheat oven to 400 degrees. Using a paring knife, trim tortillas to fit a 9-inch springform pan, using the bottom of the pan as a guide. Set aside. Spray the bottom and sides of springform pan.
2. Heat oil in a skillet over medium heat. Add jalapeņo, garlic, and cumin; season with salt and pepper. Cook, stirring occasionally, until jalapeņo is softened, 5 to 7 minutes.
3. Add beans, chopped tomato and water to skillet, and bring to a boil. Reduce heat to medium; simmer until liquid has almost evaporated, 8 to 10 minutes. Stir in corn and remove from heat.
4. Fit a trimmed tortilla in bottom of springform pan; layer with 1/4 of the beans and 1/4 cup cheese. Repeat three times, using 1/2 cup cheese on top layer. Bake until hot and cheese is melted, 20 to 25 minutes. Unmold pie. To serve, slice into wedges.

Number of Servings: 8

Recipe submitted by SparkPeople user DAWNNER.

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