Tortilla Pie

to Prep & to Cook

Yields 1 (6 servings × 1)

What food is high in protein, has virtually no fat and has more fiber than most whole grain foods? The answer is beans!


1/2 cup Greek-style low fat yogurt

2 cups shredded reduced-fat Cheddar cheese

2 tomatoes

7 (8 inch) corn tortillas

1 cup frozen corn

2 tablespoons cilantro, chopped

1 jalapeño pepper

2 cloves garlic

1 ½ cups Salsa, divided

1 (15-ounce) can pinto beans

2 (15-ounce) cans black beans


Preheat oven to 400 degrees F. In a large bowl, mash 1 can pinto beans and 1 can black beans. Chop garlic and pepper and add to bean mixture. Stir in 3/4 cup salsa. In a separate bowl, mix together 1/4 cup salsa, cilantro, 2nd can of black beans and tomatoes. Place 1 tortilla in a pie plate or tart dish. Spread 2/3 cup pinto bean mixture over tortilla to within 1/2 inch of edge. Top with 1/4 cup cheese, and cover with another tortilla. Spread with 2/3 cup black bean mixture. Top with 1/4 cup cheese. Repeat layering twice. Cover with remaining tortilla, and spread with remaining pinto bean mixture and cheese. Cover with foil, and bake in preheated oven for about 40 minutes. Cut into wedges, and serve with salsa and yogurt.

Recipe by Sue