Adapted from Weight Watchers. Mexican bean and tortilla pie. (subscription only). Downloaded from the web on Feb. 19, 2011.

My comment: The servicing size – 1/6 of a 6 inch tortilla is really small! Better have some veggies or a salad on the side.  However, it was a tasty and quick dish — be sure to thoroughly heat it which may mean keeping in the oven for longer than 30 minutes.

Ingredients

1 cup canned (jarred) tomato sauce
3/4 cup salsa
1/4 cup cilantro, chopped
2 tsp chili powder
1 tsp ground cumin
5 medium corn tortillas (6-inch size)
30 oz. canned black beans, drained, rinsed and mashed
8 oz. chopped green chilies (canned okay)
1/2 cup low-fat shredded cheddar cheese

Method

1.  Preheat oven to 400F. Combine tomato sauce, salsa, cilantro, chili powder and cumin in a small bowl.

2. Heat a large non-stick skillet over medium-high heat. Add as many tortillas as will fit in one layer. Cook for about 1 minute, turning once, until lightly toasted. Remove and set aside. Repeat until all 5 tortillas have been toasted.

3. Spoon 1/4 of the tomato sauce mixture over the bottom of a 9-inch pie plate or shallow baking dish. Top with a tortilla. Spread with 1/2 cup of the mashed beans, top with 2 TBSP of chilies followed by 1 TBSP of grated cheese. Repeat with the remaining ingredients, ending with the remaining tortilla, sauce, and cheese.

4. Cover dish with foil and bake for 30 minutes. Uncover and bake an additional 5 minutes more until the cheese is bubbly and the dish is thoroughly heated.  Cut into 6 wedges and serve.

Yield: 6 servings. Weight Watcher points = 5.