Seven-layer Tortilla Pie

Cooked black beans may be substituted; rinse well and drain. Or substitute
the frozen (mostly cooked) beans that need another 20 minutes to be
completely cooked.

1. Heat oil in a large non stick skillet over medium heat. Add the bell
peppers, onion and next 5 ingredients (through cumin); saute 5 minutes or
until tender. Add tomato juice and cook approximately 8 minutes or until
reduced to 2 1/2 cups.

2. Combine the black beans and half of the tomato juice mixture in a bowl;
stir well. Stir the cannellini beans into the remaining tomato juice
mixture, and set both aside.

3. Preheat oven to 325F degrees.

4. Combine cheeses in a bowl and toss well. Line a 9″ pie plate with foil,
allowing 6″ of foil to extend over opposite sides of pie plate. Repeat
procedure with another sheet of foil, extending foil over remaining edges
of pie plate. Coat foil with cooking spray. Place 1 tortilla in bottom of
dish. Spread 1 cup cannellini bean mixture over tortilla and sprinkle with
1/4 cup cheeses. Place another tortilla over cheeses, pressing gently.
Spread 1 cup black bean mixture over tortilla and sprinkle with 1/4 cup
cheeses. Place another tortilla over cheeses, pressing gently. Repeat the
layers, ending with the remaining black bean mixture and cheeses.

5. Bring edges of foil to center, and fold to seal. Bake at 325 degrees for
40 minutes. Remove from oven and let stand, covered for 10 minutes. Remove
foil packet from dish. Unwrap pie and slide onto serving plate using
spatula. Cut into wedges and garnish with cilantro sprigs. EACH 649 cals,
5g fat (7% cff)

Steven Petusevsky, (CIA trained, former executive chef of Unicorn Village’s
Restaurant (Miami), currently Director of Creative Food Development for
Whole Foods Markets. Featured 6/98 by Melissa’s Specialty Foods (Los
Angeles)