Bean Burrito Torta

Serves: 4
Total Calories: 284


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


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.

Nutritional Facts:

Serves: 4
Total Calories: 284
Calories from Fat: 108

This Bean Burrito Torta recipe is from the Homemade in a Hurry Cookbook. Download this Cookbook today.

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