Seven-Layer Pie (Appetizer)

25m
Prep Time
40m
Cook Time
1h 5m
Ready In


"Works okay with reduced fat cheese if you desire cutting calories."

Original is 8 servings

Nutritional

  • Serving Size: 1 (254.4 g)
  • Calories 321.3
  • Total Fat - 8 g
  • Saturated Fat - 3.8 g
  • Cholesterol - 15.8 mg
  • Sodium - 279 mg
  • Total Carbohydrate - 43.8 g
  • Dietary Fiber - 12.3 g
  • Sugars - 6.1 g
  • Protein - 21.3 g
  • Calcium - 359.7 mg
  • Iron - 3.8 mg
  • Vitamin C - 43.1 mg
  • Thiamin - 0.6 mg

Step by Step Method

Step 1

In a large skillet, saute bell peppers, onion, chilies, cilantro, oregano, chili powder and cumin in olive oil 5 minute, or until vegetables are tender.

Step 2

Add juice and cook until liquid reduced to 1 1/2 cup.

Step 3

Combine black beans and half of juice mixture in a bowl, and stir well.

Step 4

Stir cannellini beans into other half of juice mixture.

Step 5

Drain excess fluid from either or both sets of beans if too watery, then set aside (a small amount of sauce with the beans is okay).

Step 6

In a different bowl, combine cheeses.

Step 7

Line a 9-inch pie plate with foil, letting 6 inches extend over opposite edge of pie plate.

Step 8

Repeat with a second sheet of foil at right angles to the first, and coat foil with nonstick cooking spray.

Step 9

Place 1 tortilla on bottom of pie plate, and spread with 1 cup canellini beans mixture, then sprinklie with 1/3 cup of the combined cheeses.

Step 10

Place tortilla over cheese, pressing gently; spread with 1 cup black beans mixture, then sprinklie with 1/3 cup of the cheeses.

Step 11

Alternate white and black bean layers, cheeses and tortillas for four more layers, ending with a black bean layer and the last tortilla.

Step 12

Fold foil pieces over the top of the pie, and fold together edges to seal.

Step 13

Bake at 325°F 40 minutes.

Step 14

Remove from oven, let stand covered 20 minutes, peel back foil.

Step 15

Slide pie onto a serving plate and cut into 8 wedges.

Tips


No special items needed.

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