• Stacked Burrito Pie

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    • 1/2 c. Guiltless Gourmet mild black bean dip
    • 2 tsp water
    • 5 x low-fat flour tortillas - (6" dia)
    • 1/2 c. nonfat lowfat sour cream or possibly plain yogurt
    • 1/2 c. Guiltless Gourmet roasted red pepper salsa
    • 1 1/4 c. shredded low-fat Monterey Jack cheese (5 ounce)
    • 4 c. shredded iceberg or possibly romaine lettuce
    • 1/2 c. Guiltless Gourmet salsa
    •     (roasted red pepper or possibly southwestern grill)
    •     Lime slices (optional)
    •     Chili pepper (optional)


    1. Preheat oven to 350 degrees. Combine bean dip and 2 tsp. water in small bowl; mix well.
    2. Line 7 1/2-inch springform pan with 1 tortilla. Spread 2 Tbsp. bean dip mix over tortilla, then spread with 2 Tbsp. lowfat sour cream and 2 Tbsp. red pepper salsa. Sprinkle with 1/4 c. cheese.
    3. Repeat layers 3 more times. Place remaining tortilla on top and sprinkle with remaining 1/4 c. cheese.
    4. Bake 40 min or possibly till heated through. (Place sheet of foil under springform pan to catch any juices which may seep through the bottom.) Cold slightly before unmolding.
    5. To serve, cut into 4 quarters. Place 1 c. lettuce on 4 serving plates. Top each serving with 1 quarter burrito pie and 2 Tbsp. salsa. Garnish with lime slices and pepper, if you like.
    6. This recipe yields 4 servings.

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