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Stacked Burrito Pie

1/2 cup Mild Black Bean Dip 
2 teaspoons water 
5 low-fat flour tortillas (6 inches each) 
1/2 cup nonfat sour cream or plain yogurt 
1/2 cup Roasted Red Pepper Salsa 
1-1/4 cups (5 ounces) shredded low-fat Monterey Jack cheese 
4 cups shredded iceberg or romaine lettuce 
1/2 cup Salsa (Roasted Red Pepper or Southwestern Grill) 
Lime slices and chili pepper (optional) 

Preheat oven to 350F. Combine bean dip and 2 teaspoons water in small bowl; mix well. Line 7-1/2-inch spring form pan with 1 tortilla. Spread 2 tablespoons bean dip mixture over tortilla, then spread with 2 tablespoons sour cream and 2 tablespoons red pepper salsa. Sprinkle with 1/4 cup cheese. Repeat layers 3 more times. Place remaining tortilla on top and sprinkle with remaining 1/4 cup cheese. 

Bake 40 minutes or until heated through. (Place sheet of foil under spring form pan to catch any juices that may seep through the bottom.) Cool slightly before un-molding. To serve, cut into 4 quarters. Place 1 cup lettuce on each of 4 serving plates. Top lettuce with 1 quarter burrito pie and 2 tablespoons salsa. Garnish with lime slices and pepper, if desired

Food exchange 2 starch 1 vegetable 2 meat
(1 quarter) Calories 302 Calories from Fat 21 % Total Fat 7 g Saturated Fat 2 g 
Cholesterol 12 mg Carbohydrate 36 g Fiber 1 g Protein 22 g Sodium 650 mg

Courtesy Diabetic Cooking

Serves 4