Black Bean and Cheese Tortilla Pie

Black Bean and Cheese Tortilla Pie
Recipe handed down from James' wonderful Mom, Judy who originally got the recipe from Donna Blancero

What you need:

1 (15 oz) pkg Pillsbury All-Ready pie crust

FILLING:

3 T. oil

1 C. chopped onions

½ C. chopped green or red bell pepper

1 (15-oz) can black beans, drained and rinsed

½ C. salsa

2 T. minced fresh jalapeno peppers (optional)

½ t. chili powder (optional)

½ t. cayenne pepper (optional)

8 oz (2 cups) shredded cheddar cheese

3 (8-inch) flower tortillas

TOPPING:

½ C. dairy sour cream (optional)

Prepare pie crust according to package directions for a two-crust, 9 inch pie. Heat oven to 350 degrees.

Heat oil in large skillet over medium-high heat until hot. Add onions and bell pepper, cook and stir until tender; about 5 minutes. Add beans, salsa, jalapeno peppers, chili powder and cayenne pepper; simmer 7 to 10 minutes, stirring occasionally.

Spoon about ½ C. of bean mixture into crust-lined pan. Sprinkle with 1/2 C. of the cheese then top with a tortilla. Repeat laying twice; sprinkle with remaining cheese. Top with the second crust, seal edges and flute. Cut slits in top crust.

Bake at 350 degrees for 40 to 50 minutes or until golden brown. Let stand 10 minutes before serving. Serve with sour cream. 6 to 8 servings.

The UGLY details:

Serving size: 1/8 of recipe

Calories 540

Protein 14 g

Carbs 45 g

Fat 34 g

Cholesterol 52 mg

Sodium 560 mg

Potassium 300 mg

Ways to lighten up the recipe is use light cheese and not use as many tortilla or if you do, use multi-grain. Also, if such a product exists, get a lighter calorie pie crust. That's the only way I can think of reducing the calories here. However, I have tried the real pie without any omissions and let me tell you--it's FREAKIN' DELICIOUS! So maybe this will be good for a pot-luck where people usually don't care how much they gorge themselves.