Triple-Decker Tortilla

Joyce Wall

By
@Joyce_W2012

This one was pinched from BHG (Better Homes and Gardens).


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Serves:

4

Prep:

15 Min

Cook:

15 Min

Method:

Bake

Ingredients

non-fat cooking spray
1 c
canned pinto beans
2 Tbsp
bottled sliced jalepeno peppers
1 c
salsa
4 - 6 oz
corn tortillas
1/2 c
frozen whole kernal corn
1/2 c
shredded reduced fat monterey jack cheese
1/2
avocado - seeded, peeled, chopped
1 Tbsp
fresh cilantro leaves

Directions Step-By-Step

1
Preheat oven to 450 degrees F. Lightly coat a 9 inch pie plate with cooking spray.
2
Mash the beans; stir in jalapeno peppers, if desired. In a skillet, cook and stir the beans over medium heat for 2 minutes. Set aside.
3
Spoon 1/4 cup salsa into bottom of pie plate. Layer in order, 1 tortilla, half the beans, another tortilla, the corn, half of the cheese, 1/4 cup more of the salsa, the third tortilla, remaining beans, remaining tortilla, and salsa.
4
Cover with foil. Bake 12 minutes. Sprinkle with remaining cheese. Bake uncovered 3 minutes more. Sprinkle with avocado and cilantro.

About this Recipe

Main Ingredient: Beans/Legumes
Regional Style: Spanish
Hashtag: #tortilla