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So apparently I’m on a bit of a Mexican kick lately. Not entirely sure why, but I definitely am. Plus I wanted to join in the meatless Monday movement! This recipe definitely filled that, while still providing protein. By the way, this came out seriously yummy! Definitely will be making it again. Word to the wise though, spray the bottom of the pan with a little oil or the bottom layer will stick.

Tex-Mex Pie (loosely adapted from Coooking Light)

3 whole wheat tortillas

1 can black beans

3 Tbs soy sour cream

¼ tsp Sriracha

1 Tbs lime juice

Dash paprika, coriander, cumin, black pepper

1 small onion, chopped

½ sweet bell pepper, chopped

¼ c frozen corn

1 can Rotel tomatoes with habaneros

2/3 c cheese

Pre-heat oven to 400°.

In a medium sauce pan over medium-high heat sauté the onion, pepper, corn and tomatoes for about 10 minutes.

While the veggies cook, pulse black beans, sour cream, Siriracha, lime juice, and spices in a food processor until smooth.

Spray bottom of a round pan with cooking oil and lay down the first tortilla. Spread 1/3 of the black bean mixture onto the tortilla. Top with 1/3 of the veggie mixture and the top that with cheese. Layer another tortilla, black bean mixture, veggies and cheese. Layer the final tortilla with the remaining black bean mixture, veggies and cheese.

Bake for 10 to 15 minutes.

Cut into 1/4ths and serve with sour cream and sliced avocado.