Friday, July 25, 2008

Seven Layer Tortilla Pie

Last night we made this stacked tortilla "pie" from Cooking Light. It was kind of similar to the Chilaquiles recipe I used to make. It's weird because the first few bites were awesome and we were like, "TOTALLY a make again." And then a few bites later, we kind of looked at each other and said, "Oh maybe this isn't as good as we thought." It was kind of soggy and got really boring after awhile. So much to our surprise, we would not make this again.

At least it looks cool.

Seven Layer Tortilla Pie
Cooking Light, 1995

1 tablespoon olive oil
1 cup chopped red bell pepper
3/4 cup chopped green bell pepper
1/2 cup chopped red onion
1/2 cup chopped seeded Anaheim chile or 1 (4.5-ounce) can chopped green chiles, drained
2 tablespoons minced fresh cilantro
1 teaspoon dried oregano
1 teaspoon chili powder
1/2 teaspoon ground cumin
2 cups no-salt-added tomato juice
2 (15-ounce) cans black beans, drained
2 (15-ounce) cans cannellini beans or other white beans, drained
1 cup (4 ounces) shredded reduced-fat Monterey Jack cheese
1 cup (4 ounces) shredded reduced-fat sharp cheddar cheese
Vegetable cooking spray
7 (8-inch) flour tortillas
Cilantro sprigs (optional)

Heat oil in a large nonstick skillet over medium heat. Add red bell pepper and next 7 ingredients (red bell pepper through cumin); saute 5 minutes or until tender. Add tomato juice; cook 8 minutes or until reduced to 2 1/2 cups.

Combine black beans and half of tomato juice mixture in a bowl; stir well. Stir cannellini beans into remaining tomato juice mixture. Set both aside.

Combine cheeses in a bowl; toss well. Line a 9-inch pie plate with foil, allowing 6 inches of foil to extend over opposite edges of pie plate. Repeat procedure with another sheet of foil, extending foil over remaining edges of pie plate. Coat foil with cooking spray, and place 1 tortilla in bottom of dish. Spread 1 cup cannellini bean mixture over tortilla; sprinkle with 1/4 cup cheeses. Place 1 tortilla over cheeses, pressing gently. Spread 1 cup black bean mixture over tortilla; sprinkle with 1/4 cup cheeses. Place 1 tortilla over cheeses, pressing gently. Repeat layers, ending with the remaining cannellini bean mixture and cheeses.

Bring edges of foil to center; fold to seal. Bake at 325° for 40 minutes. Remove from oven; let stand, covered, 10 minutes.Remove foil packet from dish; unwrap pie, and slide onto serving plate using spatula. Cut into wedges; garnish with cilantro, if desired.

Yield: 8 servings

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