Triple-Decker Tortilla

Contributed By: gelibeli8
Better Homes and Gardens

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Total Preparation Time: Less than 15 minutes
Ingredients: Bean & Legume
Vegetables
Actual Cooking Time: Less than 15 minutes
Number of Servings: 4
Origin: Mexican & Spanish
Special Features: Quick to Prepare (under 30 minutes)
Nutrition Content: Low Fat
High Fiber
Meal Type: Entree

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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

Preparation

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.