I collect recipes all the time thinking I am actually going to make them! Most of the recipes I have not gotten to make yet, but that is not a surprise to anyone who saves recipes.
I don’t remember how long ago or on what show I saw Jenny Jones make this Tortilla Pie, but looking for a change, I decided to try the recipe which is quite easy, very good and healthy for me! I am not a vegetarian but I am trying to add more vegetarian recipes to my repertoire! Slowly I am getting there!
Jenny’s Tortilla Pie is very easy to make with ingredients even I have on hand! Every time I make the recipe, I say I need to go buy a new casserole dish to make this in, but I never seen to remember so I use a springform pan instead and it works just as well. Sometimes even if the recipe calls for just half a cup of each of the peppers and I don’t want wrap them up and put them back in the refrigerator, I will use the whole pepper and it does not make a difference , just a bit messier and more to add when putting it together!
So give this recipe a try and let me know what you think! If you have any good vegetarian recipes that you would like to share with us, send them our way as well!
Jenny Jones Tortilla Pie
1 Tsp olive oil
½ cup chopped red onion
1 glove garlic minced
½ cup red pepper
½ cup green pepper
1/2 cup chopped Anaheim pepper
One 15 oz can black beans lightly drained
One 15 oz can cannelloni beans lightly drained
1 cup thick and chunky salsa
1 Tbs chopped fresh cilantro
6 8 in flour tortillas
6oz shredded reduced fat jack cheese 1 ½ cups
Preheat oven 325 lightly grease bottom and sides of an 8 in round casserole dish with butter
In large sauté pan, heat oil over med heat. Add the onion and garlic and cook stirring until the onion is just translucent about 2 min. Add the red and green pepper and the Anaheim and cook stirring until the peppers are slightly softened 2-3 min. Add the beans, salsa and cilantro and cook just to blend the flavors 2-3 min.
Layer the ingredients in the casserole dish in this order 1 tortilla, 2/3 cup bean mixture and ¼ cup cheese, repeat with remaining tortillas, ending with beans and cheese. Cover and bake 30 min. Serve alone or with extra salsa and sour cream.