The Meatless Gourmet--Pinto Burrito Pie

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* Exported from MasterCook *

 

Pinto Burrito Pie

 

Recipe By :The Meatless Gourmet Easy Lowfat Favorites, Bobbie Hinman

Serving Size : 6 Preparation Time :0:00

Categories : The Meatless Gourmet Easy Lowf

 

Amount Measure Ingredient -- Preparation Method

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2 teaspoons vegetable oil

1 cup onion -- chopped

1 cup green pepper -- chopped

4 cloves garlic -- minced

1 teaspoon ground cumin

1 teaspoon chili powder

1 teaspoon dried oregano

1 tablespoon lime juice

2 1 lb. cans pinto beans -- rinsed & drained

3 8-9-inch flour tortillas

1 1/2 cups cheddar cheese -- shredded

salsa

sour cream

 

Heat oil in a large nonstick skillet over med. heat. Add onion,

green pepper, and garlic. Cook, stirring frequently, about 7 mins. or

until vegetables are tender. Add small amounts of water, if necessary,

while cooking, about a tablespoon at a time, to prevent sticking.

Remove from heat and stir in spices and lime juice. Stir in beans,

mixing well.

Preheat oven to 350.

Lightly oil a 9-inch pie plate or spray with nonstick cooking spray.

Place one tortilla in the prepared pan. Spoon HALF the bean mixture

evenly over the tortilla, staying about 1/2 inch away from the edges.

Sprinkle one-third of the cheese over the beans.

Top with a second tortilla, followed by the remaining beans and

another one-third of the cheese. Top with remaining tortilla.

Cover tightly with foil and bake 35 mins. Uncover, sprinkle with

remaining cheese, and bake 10 mins. more. Cut into pie-shaped wedges.

Top each serving with salsa and/or sour cream.

 

 

 

 

Copyright:

" 1997 "

 

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Per serving: 268 Calories (kcal); 14g Total Fat; (45% calories from

fat); 11g Protein; 26g Carbohydrate; 30mg Cholesterol; 354mg Sodium

Food Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 1 Vegetable; 0 Fruit;

2 Fat; 0 Other Carbohydrates

 

NOTES : TIP: The bean mixture can be made ahead of time, refrigerated

up to several days, then assemble pie.

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0