When coming home from work, dinner should be ready and on the table. However, for those of us in a double income family, that is unrealistic. Dinner can be ready when the slow cooker is employed, or if one makes dinner ahead of time and it just needs to be heated up. I love the slow cooker for this purpose, but decided I wanted a meal that didn't need to be plugged in all day. Thus, on Sunday I made two meals, one for consumption that day and the other to be placed in the fridge for dinner later in the week.
I loved this recipe, it was easy to make and wallet friendly since there was no meat involved. Best of all, it is a Weight Watchers recipe that only counts for four points. It was four points of a well balanced deliciousness. I love that recipe adds in fresh cilantro to the store-bought salsa. It gave the sauce the freshness that it desired.
Mexican Bean and Tortilla Pie (adapted from Weight Watchers)
1 cup canned tomato sauce
3/4 cup salsa
1/4 cup fresh cilantro
2 teaspoons chili powder
1 teaspoon ground cumin
5 flour tortillas
30 ounces canned black beans, drained, rinsed and mashed
1/2 cup low-fat shredded cheese
- Pre-heat oven to 400F. Combine tomato sauce, salsa, cilantro, chili powder, and cumin a small bowl.
- Heat a large non-stick skillet over medium-high heat. Add as many tortillas as will fit in one layer. Cook about 1 minute, turning once, until lightly toasted. Remove and set aside. Repeat with remaining tortillas.
- Spoon 1/4 cup of tomato sauce mixture over bottom of 9-inch pie plate or other round, shallow baking dish. Top with a tortilla and 1/4 cup more of sauce. Spread with 1/2 cup mashed beans; top with 1 tablespoon of shredded cheese. Repeat with remaining ingredients to form 3 more layers and then top with remaining tortilla, sauce and cheese.
- Cover dish with foil and bake for 30 minutes. Uncover and bake until heated through and sauce bubbles around edges, about 5 minutes more. Cut into 6 wedges and serve.
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