Tortilla torte
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Tortilla torte
  Tortes  
Last updated 6/12/2012 1:27:07 AM. Recipe ID 61862. Report a problem with this recipe.
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      Title: Tortilla torte
 Categories: Low-cal, Main dish
      Yield: 4 Servings
 
      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 drain.
  
  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
  




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Recipe ID 61862 (Apr 03, 2005)

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