Mexican Layered"Pizza"

* 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