1 cup spicy black bean dip (such as Guiltless Gourmet)
4 (8-inch) multigrain flour tortillas (such as Tumaro's)
1/2 cup (2 ounces) reduced-fat shredded Monterey Jack cheese
How to Make It
Preheat oven to 450°.
Combine chicken and salsa in a medium bowl.
Spread 1/4 cup black bean dip over each tortilla. Top each evenly with chicken mixture and 2 tablespoons cheese. Stack tortillas in bottom of a 9-inch springform pan coated with cooking spray. Bake at 450° for 10 minutes or until thoroughly heated and cheese melts. Remove sides of pan. Cut pie into 4 wedges. Serve immediately.
The first time I looked at this recipe, as suggested by my sister P, there was a wonderful picture of the pie. I wanted to show the recipe to my neighbor/husband/friend, and the picture is gone - just a napkin with a spoon and fork on it! I think the picture speaks a thousand words as to the impression the recipe makes, so, Where Is The Original Picture?? Please bring it back!
I would classify this as a good kid or family recipe. My daughter loved it but I found it a tad on the dull side. I don't really think you need a spring-form pan. I found this out because my pan was larger than the tortillas so it really served no purpose. But it turned out fine.
This was really great! I added some chopped red hot chilies to the chicken mixture & served w/sour cream (as another reviewer suggested). It was really quick & easy-but it needed more time in the oven, ttl of 20mins. I also brushed the torts w/a little olive oil to get them extra crispy. Definitely a keeper!
I wouldn't necessarily serve this to company but I just LOVED this dish for a quick weeknight meal! So easy and delicious! You could serve it to company at a Super Bowl Party or something like that. I was just thrilled with how quick and easy it was to make and how good it turned out! Next time I'm going to serve sliced avocado and lime wedges as garnishes. This definitely goes into my regular rotation!
This was a fast, easy recipe I made on a busy weeknight. Everyone seemed to like it. The tortillas were super crispy and added a good crunch to the toppings. I didn't have a spring form pan, but used a cookie sheet and stacked everything just as I would otherwise; it worked just fine. It's not a favorite recipe, but it's definitely our backup when we are very busy and don't want to eat out.
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