• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Tortilla Torte

  • Recipe Submitted by on

Category: Low Calorie, Main Dish

 Ingredients List

  • 1 cn 15 oz pinto beans or 1 1/2 c
  • Vegetable cooking spray*
  • 1/2 c Chopped onion
  • 1 Clove garlic, minced
  • 1/4 ts Ground cumin (sub. turmeric)
  • 1/4 c Picante sauce
  • 1 cn 4 oz chopped green chiles
  • 4 8" wh.wheat flour tortillas
  • 3/4 c Shred. Monterey Jack cheese
  • 2 tb Sliced ripe olives
  • 2 c Shredded lettuce
  • 1 md Tomato, chopped
  • Hot green pepper slices, opt


* Bean mixture required extra liquid - used vegetable oil

Place pinto beans in a colander, rinse under cold tap water and allow to

Coat a large skillet with cooking spray; place over medium heat. Saute
onion and garlic until tender. Stir in reserved beans and cumin. Reduce
heat. Cook, uncovered, 30 min. or until mixture is a thick paste. Stir
occasionally and mash beans with a wooden spoon. Set aside.

Combine picante sauce and green chiles. Set aside.

Wrap tortillas in aluminum foil and bake at 350 for 10 min or until
thoroughly heated.

Place a tortilla on a baking sheet lightly coated with cooking spray. Top
with 1/3 bean mixture, 1/3 picante sauce mixture, 1/4 c cheese and 2 tsp
olives. Repeat layers twice, top with remaining tortilla.

Cover with foil and bake at 350F for 15 min or until thoroughly heated.

Transfer to a serving platter. Arrange shredded lettuce around torte. Top
lettuce with chopped tomato and garnish with hot green pepper slices, if
desired. Cut into wedges to serve. 4 servings

269 calories per serving Protein 13.0, Fat 8.7, Carbohydrate 36.5, Fiber
10.3, Cholesterol 17 Sodium 409, Potassium 462

substitutions by Elizabeth Rodier Oct 93

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