Mexican Torte Recipe
Nonstick cooking spray
1/2 cup onion, chopped
1 clove garlic, minced
1 (15 ounce) can pinto beans, drained
1/4 teaspoon ground cumin
1/4 teaspoon chili powder
2 tablespoons hot sauce
1/4 cup no salt added chunky salsa
1 (4-ounce) can chopped green chilies
4 (8 inch) fat free tortillas
3/4 cup shredded reduced-fat cheddar or Monterey jack cheese
3/4 cup chopped tomato
Coat large nonstick skillet with cooking spray and heat over medium heat until hot. Add onion and garlic and sauté until tender. Stir in beans, cumin and chili powder. Reduce heat and cook for 5 minutes. Mash beans with a spoon, stir in hot sauce and remove from heat. Combine salsa and green chilies in a small bowl. Wrap tortillas in foil and bake at 350 degrees for 10 minutes or heated through.
Place 1 tortilla on a baking sheet sprayed with nonstick cooking spray. Spread 1/3 of the bean mixture over the tortilla. Top with 1/3 of the salsa mixture, 1/4-cup cheese and 1/3 of the tomatoes. Repeat with the remaining ingredients, ending with the last tortilla and remaining cheese. Cover with foil and bake at 350 degrees for 15 minutes or until heated through. Cut torte into 8 wedges and serve.
Makes 4 Servings
Serving Size: 2 slices
Nutrients per serving:
Calories: 223
Total fat: 6 grams
Saturated fat: 2 grams
Cholesterol: 14 mg
Sodium: 292 mg
Carbohydrate: 32 grams
Protein: 13 grams
Dietary fiber: 5 grams
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