My husband and I are basically vegetarians and were on Weight Watchers for a while until we reached our goal weights. I bought this book that has some excellent recipes, so I’m sharing this one with you. If you enjoy Mexican food, I hope you’ll try this recipe.
Tortilla Pie
1 (19-ounce) can black beans, rinsed and drained
1 teaspoon chili powder
½ teaspoon ground cumin
8 (8-inch flour tortillas) I use the gluten-free tortillas.
Cooking spray
1 ¾ cup chunky salsa, divided
6 tablespoons frozen or refrigerated prepared guacamole (such as Calvo mild, thawed.) I make my own guacamole; the recipe is below.
1 ½ cups (6 ounces) shredded reduced-fat Mexican cheese blend (such as Sargento) divided
6 tablespoons of fat-free sour cream
Directions:
Combine first 3 ingredients in a bowl; stir well. Place 1 tortilla in a 9-inch round cake pan coated with cooking spray. Top with half of bean mixture and another tortilla. Spread with ½ cup salsa, and top with another tortilla. Spread with 2 tablespoons guacamole, and top with another tortilla. Sprinkle with half of cheese, and top with another tortilla. Top with remaining half of bean mixture, and another tortilla. Spread with ½ cup salsa, and top with another tortilla. Spread with 2 tablespoons guacamole, and top with another tortilla. Cover and bake at 350 degrees for 20 minutes; uncover and sprinkle with remaining half of cheese. Bake, uncovered, an additional 3 minutes. Cut into wedges. Top each wedge with 1 tablespoon of sour cream, 2 tablespoons salsa, and 1 teaspoon guacamole. Yields 6 servings.
If you prefer to make fresh guacamole, here is the recipe I use:
2 avocados, 1 tablespoon lime juice, 1 tablespoon finely minced scallions (green parts only), ¼ teaspoon of Kosher salt, a dash of ground pepper, and ¼ teaspoon of cumin (optional). There are lots of recipes online.