Seven Layer Tortilla Pie

[Guest guest]

This is a recipe of mine that I'd never tried to make in a slow cooker before,

and decided to give it a try yesterday. It worked out just fine! I will post

instructions on the " foil handles " separately.

 

Karen

 

 

* Exported from MasterCook *

 

Seven Layer Tortilla Pie

 

Recipe By :Karen C. Greenlee

Serving Size : 6 Preparation Time :0:00

Categories : Beans & Legumes Main Dishes

 

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 15 oz cans pinto beans -- rinsed & drained

1 cup picante sauce -- divided

2 cloves garlic -- minced

2 tablespoons fresh cilantro -- chopped

1 16 oz can black beans -- rinsed & drained

1/2 cup tomato -- chopped

7 fatfree flour tortillas -- (8-inch)

2 cups grated light Cheddar, Monterey Jack or

Mexican blend cheese

 

 

Preheat oven to 400. Mash pinto beans; stir in 3/4 cup of picante sauce and

garlic. Mix remaining 1/4 cup picante sauce with cilantro, black beans, and

tomato. Place 1 tortilla in a pie plate or tart dish. Spread 3/4 cup pinto

bean mixture over tortilla to within 1/2 " of edge. Top with 1/4 cup of cheese.

Top with another tortilla and 2/3 cup black bean mixture and 1/4 cup cheese.

Repeat layers twice more. Top with remaining tortilla and spread with remaining

pinto bean mixture and cheese. COVER WITH FOIL and bake about 40 minutes.

 

SLOW COOKER DIRECTIONS: Follow the above instructions starting with " mash pinto

beans " . Instead of baking in the oven, assemble the pie directly in the slow

cooker. If you want to be able to remove the entire pie after it has cooked,

make " foil handles " so you can lift it from the slow cooker. Instead of baking

in the oven, cook in slow cooker on high for 3 to 4 hours or on low for 6 to 8

hours. I served this directly from the crockpot by cutting it into slices and

lifting the slices out with a long flexible spatula.

 

To serve, cut into wedges and serve with additional picante sauce and/or sour

cream.

 

 

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Per Serving (excluding unknown items): 318 Calories; 4g Fat (10.9% calories from

fat); 22g Protein; 48g Carbohydrate; 15g Dietary Fiber; 8mg Cholesterol; 1553mg

Sodium. Exchanges: 3 Grain(Starch); 2 Lean Meat; 1/2 Vegetable.

 

 

Nutr. Assoc. : 4510 0 0 0 1275 0 925015 2538 0