Layered Tortilla, Bean,Tomato, And Cheese Pie (Ligh

Name: Layered Tortilla, Bean,Tomato, And Cheese Pie (Light)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup drained canned corn; 2 teaspoons vegetable oil; 1/2 cup chopped onion; 2 teaspoons minced garlic; 1 cup chopped sweet red pepper; 1/2 cup chopped sweet green pepper; 1 1/2 cups pasta sauce; 1 1/2 teaspoons dried basil; 1 teaspoon chili powder; 1 teaspoon ground cumin; 1 1/2 cups canned black beans, rinsed and drained; 1 1/2 cups white kidney beans, rinsed and drained; 1 cup shredded light mozzarella cheese; 1/2 cup shredded light cheddar cheese; 2 tablespoons grated parmesan cheese; 5 large flour tortillas

Servings: persons

1 cup drained canned corn
2 teaspoons vegetable oil
1/2 cup chopped onion
2 teaspoons minced garlic
1 cup chopped sweet red pepper
1/2 cup chopped sweet green pepper
1 1/2 cups pasta sauce
1 1/2 teaspoons dried basil
1 teaspoon chili powder
1 teaspoon ground cumin
1 1/2 cups canned black beans, rinsed and drained
1 1/2 cups white kidney beans, rinsed and drained
1 cup shredded light mozzarella cheese
1/2 cup shredded light cheddar cheese
2 tablespoons grated parmesan cheese
5 large flour tortillas

1
Preheat oven to 350u00b0F (180u00b0C). Spray a 9-inch (2.5 L) springform pan with cooking spray.
2
In a nonstick saucepan sprayed with cooking spray, cook corn over medium heat, stirring often, for 8 minutes, or until slightly charred. Set aside. Add oil to pan and cook onions and garlic for 4 minutes, stirring occasionally. Stir in red and green peppers; cook for 3 minutes, stirring occasionally. Stir in tomato sauce, charred corn, basil, chili powder, and cumin; cover and cook, stirring occasionally, for 6 to 8 minutes, until slightly thickened. Remove from heat.
3
In a bowl, combine black beans and white kidney beans.Mash roughly and stir into vegetable mixture.
4
In a small bowl, combine mozzarella, Cheddar, and Parmesan cheeses.
5
Place a tortilla in prepared springform pan. Spread with one-quarter of the vegetable-bean sauce. Sprinkle with one-quarter of the cheese mixture. Repeat layers three times, leaving a little cheese for the topping. Top with final tortilla; sprinkle with remaining cheese. Cover pan tightly with foil.
6
Bake for 20 minutes, or until heated through and cheese has melted. Cut into 8 wedges with a sharp knife.

1249

kcal

Calories

Fat

215

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 cup drained canned corn, 2 teaspoons vegetable oil, 1/2 cup chopped onion, 2 teaspoons minced garlic, and more.

Yes, Layered Tortilla, Bean,Tomato, And Cheese Pie (Light) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Layered Tortilla, Bean,Tomato, And Cheese Pie (Light)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions