Stacked Burrito Pie Recipe - Cooking Index
Stacked Burrito Pie Recipe - Cooking Index
| 1/2 cup | 80g / 2.8oz | Guiltless Gourmet mild black bean dip |
| 2 teaspoons | 10ml | Water |
| 5 | Low-fat flour tortillas - (6" dia) | |
| 1/2 cup | 118ml | Nonfat sour cream or plain yogurt |
| 1/2 cup | 118ml | Guiltless Gourmet roasted red pepper salsa |
| 1 1/4 cups | 182g / 6.4oz | Shredded low-fat Monterey Jack cheese - (5 oz) |
| 4 cups | 948ml | Shredded iceberg or romaine lettuce |
| 1/2 cup | 118ml | Guiltless Gourmet salsa |
| = (roasted red pepper or | ||
| Southwestern grill) | ||
| Lime slices - (optional) | ||
| Chili pepper - (optional) |
Preheat oven to 350 degrees. Combine bean dip and 2 teaspoons water in small bowl; mix well.
Line 7 1/2-inch springform pan with 1 tortilla. Spread 2 tablespoons bean dip mixture over tortilla, then spread with 2 tablespoons sour cream and 2 tablespoons red pepper salsa. Sprinkle with 1/4 cup cheese.
Repeat layers 3 more times. Place remaining tortilla on top and sprinkle with remaining 1/4 cup cheese.
Bake 40 minutes or until heated through. (Place sheet of foil under springform pan to catch any juices that may seep through the bottom.) Cool slightly before unmolding.
To serve, cut into 4 quarters. Place 1 cup lettuce on 4 serving plates. Top each serving with 1 quarter burrito pie and 2 tablespoons salsa. Garnish with lime slices and pepper, if desired.
This recipe yields 4 servings.
Exchanges Per Serving: 2 Starch, 2 Meat, 1 Vegetable.
Nutrition Facts: (1 quarter): Calories 302; Calories from Fat 21%; Total Fat 7g; Saturated Fat 2g; Protein 22g; Carbohydrates 36g; Cholesterol 12mg; Sodium 650mg; Dietary Fiber 1g.
Source:
Diabetic Cooking at http://www.diabeticcooking.com
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