Summer Tortilla Pie

Danny Beason's Note:

Live at Five 6/16/2004 Lee Murphy, Knox County Health Dept.

• Total Time: 45 mins
• Prep Time: 25 mins
• Cook Time: 20 mins

Ingredients:

Servings: 1

• 1 (16 ounce) can fat-free refried beans
• 1 teaspoon chili powder
• ½ teaspoon ground cumin
• 8 8-inch whole wheat flour tortillas
• 8 ounces jars fresh salsa
• 1 tomato , chopped
• 2 (4 ounce) cartons guacamole (or equivalent amount homemade)
• 4 green onions , chopped
• 1 (8 ounce) packageshreddedMexican blend cheese or 1 (8 ounce) package low-fat cheddar cheese

Garnish

• low-fat sour cream or nonfat sour cream

Directions:

1. Combine first 3 ingredients in a small bowl, stirring well; set bean mixture aside.
2. Place 1 tortilla in a lightly greased 8-in.
3. round casserole dish; spread with ½ of bean mixture, and top with another tortilla.
4. Spread with ½ of salsa and ½ of chopped tomato, and top with another tortilla.
5. Spread with ½ of guacamole and 2 green onions, and top with another tortilla.
6. Sprinkle with ½ of shredded cheese, and top with another tortilla.
7. Repeat layers with remaining ingredients, ending with cheese; cover.
8. Bake at 350°F for 20 minutes or until thoroughly heated.
9. Cut pie into wedges; garnish, if desired.