Mexican Bean and Tortilla Pie


1 cup canned tomato sauce

3/4 cup salsa

1/4 cup cilantro

2 tsp. chili powder

1 tsp. ground cumin

5 medium corn tortillas- 6 inches each

30 oz can of black beans, drained, rinsed and mashed

8 oz can tomatoes and green chilies (Rotel)

1/2 cup low-fat shredded cheese


Preheat oven to 400 degrees.  Combine tomato sauce, salsa, cilantro, chili powder and cumin in a small bowl.

Heat a large nonstick skillet over medium-high heat.  Add as many tortilla’s as will fit in one layer.  Cook about 1 minute, turning once, until lightly toasted.  Remove and set aside.  Repeat with remaining tortillas.

Spoon 1/4 cup of tomato sauce mixture over the bottom of a 9 inch pie plate or other round shallow backing dish.  Top with a tortilla and 1/4 cup more sauce.  Spread with 1/2 cup of mashed beans; top with 2 TBS tomatoes and green chilies and 1 TBS of shredded cheese.  Repeat with remaining ingredients to form 3 more layers and then top with remaining tortilla, sauce and cheese.

Cover dish with foil and bake for 30 minutes. Uncover and until heated through and sauce bubbles around edges, about 5 more minutes.  Cut into 6 wedges and serve.  Yields 1 wedge per serving

6 servings

4 points per serving

From Weight Watchers website

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