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RDJ-- Seven Layer Tortilla Pie, 10-22-09
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RDJ Petite
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Oct 23, 2009 08:33 PDT
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Volume 11 Number 247
US Library of Congress ISSN: 1530-3292
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Seven Layer Tortilla Pie
1 tablespoon olive oil
1 cup chopped red bell pepper
3/4 cup chopped green bell pepper
1/2 cup chopped red onion
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 Jack cheese
1 cup (4 ounces) shredded reduced-fat sharp cheddar cheese
Vegetable cooking spray
7 (8-inch) flour tortillas
Cilantro sprigs (optional)
Heat oil in a large nonstick skillet over medium heat. Add red bell
pepper and next 7 ingredients (red bell pepper through cumin); saute 5
minutes or until tender. Add tomato 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 325F. 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, and 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
cannellini bean mixture and cheeses.
Bring edges of foil to center; fold to seal. Bake at 325F 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; garnish with cilantro, if desired. Yield: 8
servings.
CALORIES 423 (23% from fat); FAT 11g (sat 4.1g,mono 2.5g,poly 1.9g);
IRON 5mg; CHOLESTEROL 18mg; CALCIUM 353mg; CARBOHYDRATE 59.3g; SODIUM
758mg; PROTEIN 24.5g; FIBER 7.4g
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Recipe du Jour is made possible only by donations from subscribers like
you. If you enjoy receiving RDJ, please support us by sending a check
payable to "Recipe du Jour" for any amount to: Recipe du Jour, PO Box
195, Henrico NC, 27842. Or use PAYPAL ( http://www.paypal.com ) and
donate (via your account or their secure credit card site) directly thru
Rich's email address ( ri-@recipedujour.com ). Thank you.
_______________________________________
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