Thursday, July 16, 2009

Time for a little Mexican food!

For dinner I made a recipe from WeightWatchers called Mexican Bean and Tortilla pie. It was pretty good and my father liked it ALOT. Which is always a good sign!


  • 1 cup canned tomato sauce

  • 3/4 cup salsa

  • 1/4 cup cilantro, fresh, chopped

  • 2 tsp chili powder

  • 1 tsp ground cumin

  • 5 medium corn tortillas, 6 in each

  • 30 oz canned black beans, drained, rinsed and mashed

  • 8 oz chopped green chilies, canned

  • 1/2 cup low-fat shredded cheddar cheese

Preheat oven to 400 degrees

Combine tomato sauce, cilantro, chili powder and cumin in a bowl

Heat a large nonstick skillet over medium-high heat and add corn tortillas (none should overlap, so do two rounds if necessary). Lightly toast each side and try not to let them burn! I flipped mine a couple times just to make sure they were nice and toasted on both side. Once youv'e done this set them aside for later use.

Now the fun part! The layering! Ok, to begin put 1/4 cup of tomato sauce mixture at bottom of 9-in pie plate (or whatever fits your needs). Top with tortilla and add 1/4 cup more sauce. Next comes 1/2 cup of mashed beans. Then 2 tbs green chilies and 1 tbs cheese. Repeat for 3 more layers. Top with remaining tortilla, sauce, and cheese.

Cover dish with foil and bake for 30 min. Uncover for last five minutes and bake until sauce bubbles around edges.

Your Mexican Bean and Tortilla Pie is complete!

Serving size is 6 (4 points value for each serving).

Once again this was tasty and well done! I never seem to find a bad recipe of Weightwatchers, which is awesome considering it has really helped me keep my weight off and stay healthy. Thank you WeightWatchers!

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