*  Exported from  MasterCook Mac  *
 
                          Mexican Layered “Pizza”
 
 Recipe By     : Stephen Smith mod. of Vegetarian Times
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Entree                           Freezable
                 Casserole                        Quick
                 Mexican
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
   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

Plain Text Version of This Recipe for Printing or Saving