I wanted to make something light yet satisfying for dinner. When I came across this recipe, it beckoned. My photo (above) does not do it justice. Here it looks like a sad pancake, however in reality, it was very crisp and tasty! It is so quick and easy–a perfect weeknight dish. You could even use different types of beans or fillings to your liking. Get creative! Give it a try!
Some notes on the recipe:
(1) I modified this recipe by using the below ingredients (plus four additional tortillas) to create two pies. It worked out well and there was plenty of filling, however, if you’d prefer a single hardier pie, stick with the recipe as it is below.
(2) I added avocado, which was not listed in the original recipe, as I always like to include as many fresh items in a meal as possible. I think doing so really boosts the flavor and satisfaction you get while eating the meal. This worked out well.
(3) I don’t always enjoy the taste of cilantro. I often find it to be too strong and prominant a flavor. To me, it overpowers and sometimes masks the other flavors in a given dish.* I recently learned that I am not alone in my dislike for the herb. Did you know there is an entire website/club devoted to cilantro-haters!? This is zealous group! But I digress… The point is I wanted to include a fresh herb other than cilantro, so I used chives. I love chives! They are so neat and easy to rinse and chop. And they provide a subtle fresh flavor.
(4) Using low fat cheese would make this a low fat meal. It’s as simple as that.
(5) I used low carb wheat wraps in place of flour tortillas. I actually enjoy the chewiness of them. However, if I were to make this for guests I would likely use traditional flour or corn tortillas.
Vegetarian Tortilla Pie:
- 1 jar of salsa
- 1 8 oz. jar/can tomato sauce
- 1 15 oz. can black beans
- 1 15 oz. can corn
- 1 avocado, diced
- 1 cup fresh chives, chopped
- 4 ten inch tortillas
- 2 cups Monterey Jack cheese, shredded
Preheat oven to 500 degrees. Spray a cookie sheet with non-stick olive oil spray. In a small bowl mix salsa and tomato sauce. In another bowl, mix corn, black beans, avocado, and chopped chives. Place one tortilla on the cookie sheet and spread 1/3 of the salsa mixture on it. Then top with 1/3 of bean mixture and then 1/3 of the shredded cheese. Layer like this twice more ending with a tortilla. Bake the pie for 12 minutes, or when heated through and cheese has melted. Let sit five minutes before cutting and serving.
*One exception, however, is my cousin’s famous guacamole. When she told me she uses cilantro I was shocked. Her guacamole is fresh and delicious and the cilantro flavor is by no means overpowering!
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