Veggie Tortilla Pie
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
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
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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.
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.
Member Ratings For This Recipe
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