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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 1 |
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Live at Five 6/16/2004 Lee Murphy, Knox County Health Dept. Ingredients:
1 (16 ounce) can fat-free refried beans |
1 teaspoon chili powder |
1/2 teaspoon ground cumin |
8 8-inch whole wheat flour tortillas |
8 ounces jars fresh salsa |
1 tomato, chopped |
2 (4 ounce) cartons guacamole (or equivalent amount homemade) |
4 green onions, chopped |
1 (8 ounce) package shredded mexican blend cheese or 1 (8 ounce) package low-fat cheddar cheese |
low-fat sour cream or nonfat sour cream |
Directions:
1. Combine first 3 ingredients in a small bowl, stirring well; set bean mixture aside.
2. Place 1 tortilla in a lightly greased 8-in.
3. round casserole dish; spread with 1/2 of bean mixture, and top with another tortilla.
4. Spread with 1/2 of salsa and 1/2 of chopped tomato, and top with another tortilla.
5. Spread with 1/2 of guacamole and 2 green onions, and top with another tortilla.
6. Sprinkle with 1/2 of shredded cheese, and top with another tortilla.
7. Repeat layers with remaining ingredients, ending with cheese; cover.
8. Bake at 350°F for 20 minutes or until thoroughly heated.
9. Cut pie into wedges; garnish, if desired.
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