Mexican Layered Pizza
Recipe by Stephen Smith of Vegetarian Times
- 15 ozs corn, frozen -- thawed
- 15 ozs black beans, canned -- drained and rinsed
- 15 ozs tomatoes, canned (with liquid) -- chopped
- 4 ozs green chiles, canned -- chopped
- 1/2 c onion -- finely chopped
- 1/2 tsp cumin
- 1/2 tsp oregano
- 1 tbsp crushed jalapeno (opt)
- 8 ozs lowfat monterey jack -- grated
- 8 9-inch lowfat wholewheat tortillas
Mix corn, beans, tomatoes, chilies, onions and spices in a bowl. If time
permits, allow flavors to blend. Lightly spray two 9-inch cake pans with oil. Put a tortilla in each pan and spoon over 1/6 of vegetable mixture. Sprinkle on about 2 oz. grated cheese. Repeat twice more, and top with remaining tortillas. Bake in 400-degree oven about 15 minutes. Let cool 3-5 minutes and invert onto plates. Cut in wedges to serve.
Per serving: 99 Calories; 1g Fat (7% calories from fat); 3g Protein; 23g Carbohydrate; 0mg Cholesterol; 77mg Sodium
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