Bean Burrito Torta: The Best Bean Burrito Torta Recipe from Cook'n

Never miss another recipe... Sign up for our free monthly newsletter today!

Subscribing will not result in more spam!
I guarantee it!

NEWSLETTER

• Current Issue
• Newsletter Archive
• Sign Up Now

TOP SELLERS

Cook'n Recipe Software

$79.95

Betty Crocker Cookbook on CD

$29.95

• Contact Info

I recently purchased your Cook'n Recipe Software and love it! I have tried several other cookbook programs but found them unsatisfactory.

My main goal was to put my own recipes into a system that was easy and quick. I have put in about 20 so far, and I love it. It is so easy to use.

I have tried several of your recipes and they all have been wonderful!

Thank you!!

Debb Read more...


	Bean Burrito Torta

Serves: 4

This elaborate-looking tortilla "cake" makes a fun appetizer or vegetarian entrée. It requires no particular skills other than the ability to stack evenly, turn on the oven, and tell time.

   1 cup shredded Monterey Jack-Colby cheese (about 4 ounces)
   1/2 cup plus 2 tablespoons sour cream
   1/2 cup chunky salsa, any heat level
   1 red Roasted Peppers, homemade, frozen, or jarred, diced
   1 tablespoon chopped cilantro
   9 corn tortillas (from a package of 10)
   1 (16-ounce) can vegetarian refried beans, black or red

Get 150 more recipes like this for ONLY $1

Bean Burrito Torta is from the Cook'n Homemade in a Hurry collection. Order this CD or download the recipes with coupon code: nearlyfree and get a 95% discount. Order today!

Heat the oven to 375°F.

Mix the cheese and 1/2 cup sour cream in a small bowl. Mix the salsa, pepper, and cilantro in a separate bowl.

Stack the ingredients on a pie plate or an oven-safe plate in this order:
1. 1 tortilla
2. 1/4 cup refried beans spread over the tortilla
3. 3 tablespoons salsa mixture spread over the beans
4. 1 tortilla
5. 1/4 cup cheese mixture spread over the tortilla

Repeat the sequence 3 more times. Top with the last tortilla, and cover with foil. Bake until heated through, about 25 minutes. Ice the top with the remaining 2 tablespoons sour cream and a dollop of the remaining salsa mixture in the center. Let cool for 5 to 10 minutes before cutting into quarters to serve.

From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Cook'n is Also Available At:

Affiliate Program | Privacy Policy | Other Resources | Contact Us