Triple-Decker Tortilla

By pamdabear3383

Ingredients

• Nonfat cooking spray
• 1 cup canned pinto beans, rinsed and drained
• 2 tablespoons bottled sliced jalapeno peppers (optional)
• 1 cup salsa
• 4 6-ounce corn tortillas
• 1/2 cup frozen whole-kernel corn
• 1/2 cup shredded reduced-fat Monterey jack cheese
• 1/2 avocado, seeded, peeled, and chopped
• 1 tablespoon fresh cilantro leaves

Details

Servings 4
Adapted from bhg.com

Preparation

Step 1

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 of the salsa into bottom of the pie plate. Layer in order, 1 tortilla, half of the warm beans, another tortilla, the corn, half of the cheese, 1/4 cup more salsa, the third tortilla, remaining beans, remaining tortilla, and salsa. Cover with foil. Bake 12 minutes. (Or, cover with microwave-safe plastic wrap; micro-cook on high power for 4 minutes, giving a half-turn once.) Sprinkle with remaining cheese. Bake, uncovered, 3 minutes more (or micro-cook 30 seconds more). Sprinkle with avocado and cilantro. Makes 4 main-dish servings.

nutrition facts
Calories 221, Total Fat (g) 7, Saturated Fat (g) 2, Cholesterol (mg) 12, Sodium (mg) 876, Carbohydrate (g) 30, Fiber (g) 9, Protein (g) 11