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Ingredients
| canned pinto beans: 1 cup (rinsed and drained) |
| jalapeno peppers (sliced): 2 Tbl |
| salsa: 0.5 oz |
| corn tortillas: 4 tortillas |
| frozen sweet yellow corn kernels: 1/2 cup |
| monterey jack cheese (diced): 1/2 cup |
| avocados (cubed): 1/2 cup (seeded, peeled, and chopped) |
| fresh cilantro (coriander): 1 Tbl |
Triple-Decker Tortilla
Credit: www.bhg.com
User rating:
-
Prep Time
15 min -
Cook Time
0 min -
Servings
4 serving(s)
Tags
1. Preheat oven to 450 degrees F. Lightly coat a 9-inch pie plate with cooking spray.
2. Mash the beans; stir in jalapeno peppers, if desired. In a skillet cook and stir the beans over medium heat for 2 minutes; set aside.
3. Spoon 1/4 cup of the salsa into bottom of the pie plate. Layer in order, 1 tortilla, half of the warm beans, another tortilla, the corn, half of the cheese, 1/4 cup more salsa, the third tortilla, remaining beans, remaining tortilla, and salsa. Cover with foil. Bake 12 minutes. (Or, cover with microwave-safe plastic wrap; micro-cook on high power for 4 minutes, giving a half-turn once.) Sprinkle with remaining cheese. Bake, uncovered, 3 minutes more (or micro-cook 30 seconds more). Sprinkle with avocado and cilantro. Makes 4 main-dish servings.