triple-decker tortilla

Name: Triple-Decker Tortilla
Prep time: 15 min
Cook time: 15 min
Yield: 4
Cuisine: Spanish
Ingredients: - non-fat cooking spray; 1 cup(s) canned pinto beans; 2 tablespoon(s) bottled sliced jalepeno peppers; 1 cup(s) salsa; 4 - 6 ounce(s) corn tortillas; 1/2 cup(s) frozen whole kernal corn; 1/2 cup(s) shredded reduced fat monterey jack cheese; 1/2 - avocado - seeded, peeled, chopped; 1 tablespoon(s) fresh cilantro leaves

25 Pinches 1 Photo

Joyce Wall

Middleburg, FL

Updated on Apr 5, 2014

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

Rate

prep time 15 Min

cook time 15 Min

method Bake

yield 4 serving(s)

Ingredients

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

How To Make triple-decker tortilla

Step 1

Preheat oven to 450 degrees F. Lightly coat a 9 inch pie plate with cooking spray.

Step 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.
Step 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.
Step 4

Cover with foil. Bake 12 minutes. Sprinkle with remaining cheese. Bake uncovered 3 minutes more. Sprinkle with avocado and cilantro.
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