Monday, January 23, 2006

Mexican Bean Pie


Makes 6 servings.

1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can pinto beans
1 (16 ounce) can refried beans
1 (2 ounce) can sliced black olives
1/2 (15 ounce) can whole kernel corn, drained
1/2 cup chopped green bell pepper
1 jalapeno pepper, seeded and minced
1 tablespoon cumin
1 teaspoon chili powder
Ground black pepper to taste
5 whole wheat tortillas
1 1/2 cups shredded Cheddar cheese
1/2 cup salsa
1/2 cup sour cream

Preheat oven to 350 degrees F (175 degrees C).

Combine black beans, pinto beans, refried beans, olives, corn, bell peppers, jalapeno pepper, cumin, chili powder and black pepper in a medium size pot. Cook on medium high heat until the mixture thickens, about 10 minutes.

Spray a round pan with non-stick oil spray. Lay one tortilla flat on the bottom of the pan. Spread bean mixture on the tortilla. Sprinkle cheese lightly over the bean mixture. Top with a new tortilla and repeat this layering process until the pan is full. When the final tortilla has been placed, cover the top tortilla with the remaining cheese. Bake for 20 minutes. Allow pie to cool slightly before serving.

Garnish with salsa and sour cream.


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