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.