Layered Mexican Pie
An updated recipe from my first cookbook is a bit like a Mexican lasagna. The Ezekiel tortillas I use in this recipe are made from sprouted grains and legumes, which makes them easier to digest and more nutritious than tortillas made from flour. You’ll find them in the freezer section of a health food store.
2 tsp olive oil
1 cup chopped onions
2 tsp minced garlic
1 cup chopped sweet peppers
1 cup organic corn
1 cup salsa
1 tsp dried oregano
½ tsp cumin
1 cup shredded low-fat mozzarella cheese
½ cup ricotta or other soft crumbly cheese
2 oz cream cheese, softened
1/3 cup plain yogurt
1 can (19 oz) black beans, rinsed, drained and mashed
4 large Ezekiel tortillas
Preheat oven to 375°F.
In skillet, heat oil over medium-high heat; cook onions and garlic for 5 minutes or until onions are lightly brown. Stir in peppers and corn and cook for about 5 minutes. Stir in salsa, oregano and cumin. Remove from heat.
In bowl, stir together cheeses and yogurt.
Place 1 tortilla in 9-inch springform pan; spread with 1/3 salsa mixture, 1/3 beans and 1/3 cheese mixture. Repeat layers twice. Top with remaining tortilla. Cover with foil.
Bake for 20-25 minutes.
Variation: Use gluten free or regular tortillas and a round, deep casserole dish if you don’t have a springform pan.