Tortilla Pie

Since Bob was so ill, back in November, he now has to eat as near vegetarian as possible.  He definitely can't have any red meat, beef, pork or lamb; and he should limit his intake of fish, chicken and turkey.  All of these meats are very hard on our kidneys.

Because of Bob's health requirements, I've been cooking strictly vegetarian at home.  He gets his fix of poultry, he doesn't eat fish, when we eat out..  I created this easy dish, to have something new to serve.  We had it last night and it was very good, served it with a green salad and you have a great, easy meal.

Tortilla Pie

2 cans of Pinto Beans, drained and rinsed.
1 T. of minced garlic
1 cup of salsa
4 Flour Tortillas
1 1/2 cups of shredded Mexican Cheese.  Or half Jack and half Cheddar, shredded.

This is my garlic secret, found in the produce section of the grocery.

• Pre-heat the oven to 400 degrees.  
• Spray a pie plate with vegetable spray, and set aside.  
• Place the pinto beans in a large bowl and mash with a potato masher.  Add the minced garlic and salsa, and continue mashing.  The salsa makes it easier.  This is the salsa I like to use.

• Place one flour tortilla in the pie plate, cover with 1/4 of the mashed pinto mixture, then 1/4 of the cheese.  
• Repeat until you have four layers, ending with cheese on the top. 
•  Bake in the oven at 400 degrees for 30-40 minutes.  Serves 4.

What's cookin' at your house?,