Seven-Layer Pie (Appetizer)
Created by Echo Echo on November 8, 2014
- Servings: 8
- Prep Time: 25m
- Cook Time: 40m
- Recipe #15695
Ingredients
- 1 cup chopped red bell pepper (chopped fine)
- 1 cup chopped green bell pepper (chopped fine)
- 1 cup chopped red onion (chopped fine)
- 1 can (4 1/2 ounce) chopped green chilies, drained (optional)
- 2 tablespooons minced fresh cilantro
- 1 teaspoon dried oregano
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1 tablespoon oil (olive oil)
- 2 cups tomato juice
- 2 cans (15 ounce) black beans (drained)
- 2 cans (15 ounce) cannellini beans (or other white beans, drained)
- Nonstick cooking spray
- 4 ounces Monterey jack cheese (1 cup shredded)
- 4 ounces old cheddar cheese (1 cup shredded)
- 7 flour tortillas (8 inch)
How to Make
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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.
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Step 2: Add juice and cook until liquid reduced to 1 1/2 cup.
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Step 3: Combine black beans and half of juice mixture in a bowl, and stir well.
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Step 4: Stir cannellini beans into other half of juice mixture.
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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).
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Step 6: In a different bowl, combine cheeses.
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Step 7: Line a 9-inch pie plate with foil, letting 6 inches extend over opposite edge of pie plate.
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Step 8: Repeat with a second sheet of foil at right angles to the first, and coat foil with nonstick cooking spray.
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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.
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Step 10: Place tortilla over cheese, pressing gently; spread with 1 cup black beans mixture, then sprinklie with 1/3 cup of the cheeses.
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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.
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Step 12: Fold foil pieces over the top of the pie, and fold together edges to seal.
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Step 13: Bake at 325°F 40 minutes.
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Step 14: Remove from oven, let stand covered 20 minutes, peel back foil.
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Step 15: Slide pie onto a serving plate and cut into 8 wedges.
Nutritional Facts
- 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