Rolf Runkel's Tortilla Pie |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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I found this recipe in Runner's World. Rolf Runkel is a pastry chef at Bermuda's Fairmont Southampton resort. It's high in carbs and protein. Add lean ground turkey or beef for even more protein! Ingredients:
1 tablespoon olive oil |
1 medium onion, chopped |
1/2 cup celery, chopped |
1 garlic clove, minced |
1 (15 ounce) can corn, drained |
1 (15 ounce) can kidney beans, drained |
1 (15 ounce) can black beans, drained |
1 (15 ounce) can small white beans, drained |
1 (6 ounce) can tomato paste |
1 tablespoon taco seasoning |
1 tablespoon dried basil |
5 (10 inch) whole wheat tortillas |
1 cup low-fat cheddar cheese, shredded |
Directions:
1. In a frying pan, heat oil and saute the onions, celery, and garlic until onions are transparent.
2. Add corn, beans, tomato paste, and seasoning; heat thoroughly.
3. Set two tablespoons of the bean mix aside.
4. Place one tortilla shell on a baking sheet lightly coated with cooking spray, and spoon a few tablespoons of the bean mix onto it; spread evenly.
5. Place a tortilla on top of beans, top with mix again, and repeat until pie is five layers high.
6. Add two tablespoons water to the remaining mix and spread over the top of the tortilla (this will prevent it from drying out during baking).
7. Bake at 350 for 35 minutes. Sprinkle with cheese, and bake until cheese is melted. Let sit for 15 minutes.
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