Veg 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 16 oz 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.

 

Source:

" MC Formatted by Karen C. Greenlee "

Copyright:

" 1997 "

 

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Per Serving (excluding unknown items): 782 Calories; 15g Fat (17.5% calories

from fat); 43g Protein; 122g Carbohydrate; 39g Dietary Fiber; 30mg Cholesterol;

370mg Sodium. Exchanges: 7 1/2 Grain(Starch); 2 1/2 Lean Meat; 1 Vegetable; 0

Fruit; 2 Fat.

 

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