The best delicious Seven-layer Tortilla Pie recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Seven-layer Tortilla Pie recipe today!
Hello my friends, this Seven-layer Tortilla Pie recipe will not disappoint, I promise! Made with simple ingredients, our Seven-layer Tortilla Pie is amazingly delicious, and addictive, everyone will be asking for more Seven-layer Tortilla Pie.
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The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Seven-layer Tortilla Pie.
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1 tb Olive oil
1/2 c Chopped onion
1/2 c Chopped Anaheim chile
-peppers; seeded
3/4 c Chopped green bell pepper
1 c Chopped red bell pepper
2 tb Minced fresh cilantro
1 ts Dried oregano
1 ts Chili powder
1/2 ts Ground cumin
2 c Tomato juice without salt
22 oz Fresh shelled black beans
32 oz Dried cannellini beans;
-prepared according to
-directions
4 oz Reduced-fat Monterey Jack
-cheese; shredded
4 oz Reduced-fat cheddar cheese;
-shredded
Cooking spray
7 lg Flavored tortillas
Fresh cilantro sprigs
Cooked black beans may be substituted; rinse well and drain. Or substitute
the frozen (mostly cooked) beans that need another 20 minutes to be
completely cooked.
1. Heat oil in a large non stick skillet over medium heat. Add the bell
peppers, onion and next 5 ingredients (through cumin); saute 5 minutes or
until tender. Add tomato juice and cook approximately 8 minutes or until
reduced to 2 1/2 cups.
2. Combine the black beans and half of the tomato juice mixture in a bowl;
stir well. Stir the cannellini beans into the remaining tomato juice
mixture, and set both aside.
3. Preheat oven to 325F degrees.
4. Combine cheeses in a bowl and toss well. Line a 9″ pie plate with foil,
allowing 6″ of foil to extend over opposite sides of pie plate. Repeat
procedure with another sheet of foil, extending foil over remaining edges
of pie plate. Coat foil with cooking spray. Place 1 tortilla in bottom of
dish. Spread 1 cup cannellini bean mixture over tortilla and sprinkle with
1/4 cup cheeses. Place another tortilla over cheeses, pressing gently.
Spread 1 cup black bean mixture over tortilla and sprinkle with 1/4 cup
cheeses. Place another tortilla over cheeses, pressing gently. Repeat the
layers, ending with the remaining black bean mixture and cheeses.
5. Bring edges of foil to center, and fold to seal. Bake at 325 degrees for
40 minutes. Remove from oven and let stand, covered for 10 minutes. Remove
foil packet from dish. Unwrap pie and slide onto serving plate using
spatula. Cut into wedges and garnish with cilantro sprigs. EACH 649 cals,
5g fat (7% cff)
Steven Petusevsky, (CIA trained, former executive chef of Unicorn Village’s
Restaurant (Miami), currently Director of Creative Food Development for
Whole Foods Markets. Featured 6/98 by Melissa’s Specialty Foods (Los
Angeles)
NOTES : Pictured on
Yields
8 servings
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