I made a version of this a few years ago and it became a huge hit with the kids; Kali & Kevin now prepare it in their own kitchen on a regular basis. Even with the "slimmed down" adjustments it's a bit too high in calories for me but the family will enjoy it while I have some more soup in an attempt to shake this nasty cold! *sniff*
Easy as Tortilla Pie
From Good Housekeeping
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.
1 cup frozen corn kernels
2 green onions, thinly sliced
1 teaspoon ground cumin
1 1/2 cups salsa
1 can (15- to 19-ounce) low-sodium black beans, rinsed and drained
4 burrito-size flour tortillas (96% fat-free)
1 package (8-ounce) reduced-fat (2%) shredded Mexican cheese blend
2 tablespoons chopped fresh cilantro leaves
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.
NUTRITIONAL INFORMATION (per serving)
Total Fat 13g
Saturated Fat 6g
Total Carbohydrate 58g
Dietary Fiber 21g