Seven-Layer Tortilla Pie

I can't say enough about this pie.  It's so good! Way back in 1997, when I first started thinking about becoming vegetarian, I found this recipe in Cooking Light. I subscribed to that magazine for years and found many, many, tasty and easy recipes that I could use at home.  Some recipes are good, but so troublesome to make that I just give up and don't make them.  And while this one takes a little more prep than usual, it's well worth it.
The other great thing about this recipe, is that everybody else liked it too.  Back in those days I used to do a meatless meal once or twice a week.  I feel so much better eating non-meat proteins. But that's not me trying to be preachy.  Eat what you like--just eat moderately--whatever it is!

It took me about 10 years to gradually make the leap to vegetarian, but I'm glad I did.

Seven-Layer Tortilla Pie

• 1 tablespoon olive oil
• 1 cup chopped red bell pepper
• 3/4 cup chopped green bell pepper
• 1/2 cup chopped red onion
• 1/2 cup chopped seeded Anaheim chopped green chilies, drained (I've been using jalapenos that I keep frozen in a large plastic bag. Don't chop them or anything--just pop them in the freezer whole. They keep well.  Be sure to wear gloves to chop hot peppers and don't rub your eyes.)
• 2 tablespoons minced fresh cilantro
• 1 teaspoon dried oregano
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 2 cups no-salt added tomato juice (Today I didn't have tomato juice so I put some leftover sun-dried tomatoes in the blender and added vegetable broth enough to make two cups. The flavor of the sauce was fantastic.)
• 2-15 ounce cans black beans, drained
• 2-15 ounce cans cannellini or other white bean well-drained. Or other white bean.
• 1 cup (4 ounces) shredded reduced-fat Monterey Jack cheese
• 1 cup (4 ounces) shredded reduced fat sharp cheddar cheese
• cooking spray
• 7- 8 inch flour tortillas
• Cilantro sprigs

1. Heat oil in a large nonstick skillet over medium heat.  Add bell peppers, onion, and next five ingredients (onion through cumin); saute 5 minutes or until tender.  Add juice; cook 8 minutes or until reduced to 2 1/2 cups.
2. Combine black beans and half of tomato juice mixture in a bowl; stir well.  Stir cannellini beans into remaining tomato juice mixture.  Set both aside.
3. Preheat oven to 325 degrees.
4. Combine cheeses in a bowl.  Toss well.
5. Line a 9-inch pie plate with foil.  NEWS FLASH: THE FIRST TIME I TRIED THIS I USED A PIE PLATE.  THE PLATE JUST ISN'T BIG ENOUGH.  I USE A 12-INCH CAST IRON SKILLET.  IT WORKS PERFECTLY.  Using heavy duty aluminum foil, tear off pieces big enough that you'll be able to wrap and seal.  You should have two pieces of foil, forming a cross, so to speak, and fitted lightly into the pan. Lightly spray all surfaces of foil with cooking oil.
6. Place one tortilla in bottom of pan.  Spread 1 cup of cannellini beans over tortilla.  Sprinkle with 1/4 cup of cheese mixture.  Place one tortilla over cheese, pressing gently.  Spread 1 cup black bean mixture over tortilla; sprinkle with 1/4 cup cheese.  Continue in this order, pressing lightly after each layer.  End with black beans and cheese.
7. Bring up edges of foil and fold to seal.  There should be no tortilla or mixture exposed.  Bake at 325 degrees for 40 minutes.  Remove from oven, and let stand, covered, for 10 minutes.
8. Remove foil packet from pan and unwrap pie.  Slide onto a serving plate and cut into wedges.  Garnish with more cilantro if desired.

8 servings (1 wedge equals a serving)

Nutritional Info: 423 calories (23% from fat); fat 11 g; protein 24.5 g; carbs 59.3 g; fiber 7.4 g; chol 18 g; iron 5 g;sodium 758 mg; calc 353 mg

You can cut fat and cholesterol by using less cheese or faux cheese (I happen to like half faux and half regular--I can't abide that reduced fat stuff).  You can also cut sodium by using unsalted beans.