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1 c. canned pinto beans, drained 2 Tbsp. bottled, sliced jalapeno peppers (optional) 1/4 c. salsa corn tortillas Preheat oven to 450 degrees. Lightly spray 9-inch pie plate with nonstick cooking spray. Rinse, drain and slightly mash pinto beans. Stir in jalapeno peppers. In a skillet, cook and stir beans over medium heat for 2 to 3 minutes. Set aside. Spoon into bottom of prepared pie plate the salsa. Top salsa in pie plate (in order): one 6-inch corn tortillas, 1/2 of the warm mashed beans, another tortilla, 1/2 cup frozen whole kernel corn, 1/4 cup shredded reduced fat Monterey Jack cheese, 1/4 cup salsa, another 6-inch corn tortilla, remaining bean mixture, another corn tortilla and 1/2 cup salsa. Cover with foil. Bake 12 minutes (or cover with microwave-safe plastic wrap and microwave 4 minutes, rotating once). Uncover and sprinkle with 1/4 cup shredded reduced-fat Monterey Jack cheese. Bake, uncovered, 3 minutes. Microwave 30 seconds. Sprinkle with 1/2 avocado, seeded, peeled and chopped. Add one tablespoon fresh chopped cilantro. Chopped tomatoes would be nice, too. Yields 4 main dishes. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |