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Thursday, January 15, 2009

Easy as Tortilla Pie

Easy as Tortilla Pie

From Good Housekeeping

triple-tested at the Good Housekeeping Research Institute

We've slimmed down this Tex-Mex favorite by using reduced-fat shredded cheese and by packing the filling with low-cal corn and black beans.

Serves: 4

Nutritional Information
(per serving)

Calories440
Total Fat13g
Saturated Fat6g
Cholesterol41mg
Sodium1105mg
Total Carbohydrate58g
Dietary Fiber21g
Sugars--
Protein26g

Ingredients

  • 1 cup(s) frozen corn kernels
  • 2 green onions, thinly sliced
  • 1 teaspoon(s) ground cumin
  • 1 1/2 cup(s) salsa
  • 1 can(s) low-sodium black beans, rinsed and drained
  • 4 burrito-size flour tortillas (96% fat-free)
  • 1 package(s) reduced-fat (2%) shredded Mexican cheese blend
  • 2 tablespoon(s) chopped fresh cilantro leaves

Directions

  • 1. Preheat oven to 450 degrees F. Spray large cookie sheet with cooking spray.
  • 2. Spray 12-inch nonstick skillet with cooking spray; place over medium heat. Add frozen corn, green onions, and cumin; cook 3 minutes or until corn thaws. Remove skillet from heat; stir in salsa and beans.
  • 3. Place 1 tortilla on cookie sheet; top with 1 cup bean mixture and 1/2 cup cheese. Repeat, starting with tortilla, to make 2 more layers. Top with remaining tortilla and cheese.
  • 4. Bake pie 10 minutes or until heated through. Carefully transfer pie to cutting board; sprinkle with chopped cilantro. With sharp knife, cut into wedges to serve.


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