Triple-Decker Tortilla

Joyce Wall


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


☆☆☆☆☆ 0 votes

15 Min
15 Min


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  • ·
    non-fat cooking spray
  • 1 c
    canned pinto beans
  • 2 Tbsp
    bottled sliced jalepeno peppers
  • 1 c
  • 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

How to Make Triple-Decker Tortilla


  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.

Printable Recipe Card

About Triple-Decker Tortilla

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

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