View Full Version : Lokking for a recipe
03-02-2002, 10:40 AM
I seem to have lost this recipe again and I was hoping someone had it...it is for Seven layer tortilla pie--its all vegetarian. If anyone could help, I would appreciate it.
03-02-2002, 10:52 AM
Welcome to CL! Here's your recipe, now share your review! (I haven't made it myself, but it looks delish.)
* Exported from MasterCook *
Seven-Layer Tortilla Pie
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : April '97 Beans
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon olive oil
1 cup chopped red bell pepper
3/4 cup chopped green bell pepper
1/2 cup chopped red onion
1/2 cup chopped seeded Anaheim chile
1 (4.5-ounce) can chopped green chiles -- drained
2 tablespoons minced fresh cilantro
1 teaspoon dried oregano
1 teaspoon chili powder
1/2 teaspoon ground cumin
2 cups no-salt-added tomato juice
2 (15-ounce) cans black beans -- drained
2 (15-ounce) cans cannellini beans or other white beans -- drained
1 cup (4 ounces) shredded reduced-fat Monterey
1 cup (4 ounces) shredded reduced-fat sharp
7 (8-inch) flour tortillas
Cilantro sprigs (optional)
Heat oil in a large nonstick skillet over medium heat. Add bell peppers, onion, and next 5 ingredients (onion through cumin); sauté 5 minutes or until tender. Add juice; cook 8 minutes or until reduced to 2 1/2 cups.
Combine black beans and half of tomato juice mixture in a bowl; stir well. Stir cannellini beans into remaining tomato juice mixture. Set both aside.
Preheat oven to 325º.
Combine cheeses in a bowl; toss well. Line a 9-inch pie plate with foil, allowing 6 inches of foil to extend over opposite edges 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; sprinkle with 1/4 cup cheeses. Place 1 tortilla over cheeses, pressing gently. Spread 1 cup black bean mixture over tortilla; sprinkle with 1/4 cup cheeses. Place 1 tortilla over cheeses, pressing gently. Repeat layers, ending with the remaining black bean mixture and cheeses.
Bring edges of foil to center, and fold to seal. Bake at 325º for 40 minutes. Remove from oven; let stand, covered, 10 minutes. Remove foil packet from dish. Unwrap pie, and slide onto serving plate using spatula. Cut into wedges, and garnish with cilantro, if desired.
Serving Size: 1 wedge
"Cooking Light, April 1997, p.184"
"© Cooking Light"
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Per serving: 411 Calories (kcal); 8g Total Fat; (17% calories from fat); 23g Protein; 58g Carbohydrate; 7mg Cholesterol; 948mg Sodium
Food Exchanges: 3 1/2 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates
Nutr. Assoc. : 0 0 0 2679 4888 0 2130706543 0 0 0 0 4033 578 512 1442
26115 26424 1666 383
07-25-2003, 05:30 PM
I made a recipe similar to this one tonight for supper. The recipe I had used salsa in place of the pepper and onion mixture. I was not able to get 7 tortillas into the pie plate. I ended up putting only 4 tortillas and put more of the bean mixture in between each layer. Did anyone else have that problem or did I do something wrong?
It was pretty tasty even with less tortillas though. I think I would have needed to use hot salsa instead of mild though because it needed a bit more kick to it.
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