My mother-in-law from Wiconsin loves, loves a holiday theme food event. Usually dessert - especially on patriotic days like Fourth of July or Memorial day, but other holidays as well. Red, White and Blue layered desserts with loads of dairy (I have a bit of an issue with cow's milk, but that's another story). Also, she can make the most amazing gourmet meals using a canned product or two, a little flour and some magic. I am frequently amazed at her gift in the kitchen. We all know where the stash of her secret peanut butter cookies are. On the other side of my family in North Dakota is my mother's penchant for creating hotdish. There isn't a church cook book she didn't love. Actually, her tater tot hotdish and was one of the best things she made: cream of mushroom soup, ground beef, canned corn and crispy tater tots. What could go wrong? So I have tried to take the best of both of their worlds and combine them on occasion. Thus the first of many theme and variations on Tortilla Pie: a little Swedish man from Minnesota does Mexican hotdish honoring his mothers! Happy Cinco De Mayo with a Scandinavian twist.

Bean Tortilla Pie

  • 1 Can Black Beans Drained
  • 1 Can White Beans Drained
  • 1 Can Low Fat Refried Beans
  • 1 Large Can Mild Green Chili Enchilada Sauce
  • 1 Wedge Of Nutty Mild White Cheddar Cheese (KS Lake Country From Whole Foods)
  • Several Flour Tortillas
  • Several Corn Tortillas
  • Pam Spray (optional)

Preheat oven to 350 degrees. Spray a pie pan with nonstick Pam. (This is optional, but I do find it makes cleanup easier.) Layer like a lasagna about 4-5 times depending on the depth of your pie plate the following: Tortilla, Re-fried Beans, Black and White Beans, Enchilada Sauce, and Grated Cheese. It will look like it is pretty wet, but that's okay because the tortillas will absorb quite a bit. Put as much or little cheese on as you want. I have a pretty fine cheese grater which I like because it gives the cheese a light texture and melds into the other ingredients better. I do this four times and then top with a Tortilla, Sauce, and Grated Cheese. Bake for about 40-45 minutes until golden brown and bubbly. Remove from oven and let cool for a few minutes. Cut into wedges and spoon extra sauce from around the edges over the top of your slice. Mucho Yummy! There you have it. A few cans of this, a theme from that, and a little hotdish flair. (Well, not so much flair.) A mild tortilla pie with a nutty white cheddar. And if you only use a little cheese, it is pretty healthy and calorie reasonable. If you use vegetarian re-fried beans, this is a nice vegetarian dish too. Smash some Mexican ingredients into Scandinavian mild with a northern hotdish flair and you get a meal even the pickiest child will eat! I know, I tested it on selective neighborhood kids on May 5th! Happy Cinco de (Svenskarnas Dag) Mayo.

Note: I have been known to make my own sauce and beans too, but this is the easy, quick version. There will be more about making great, green chili verde sauce in a later blog.


10/23/2014 2:02am

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