Shop Black Friday Sale
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Entree
6 - 8 servings
45 minutes
40 minutes
Chef Steven Petusevsky
1 tablespoon olive oil
1/2 cup organic yellow onion, chopped
1/2 cup Anaheim Pepper, chopped and seeded
3/4 cup Organic Bell Pepper (green) chopped
1 cup Organic Bell Pepper (red) chopped
2 tablespoons cilantro, minced
1 teaspoon dried oregano
1 teaspoon chile powder
1/2 teaspoon cumin, ground
2 cups tomato juice (no salt added)
1 1/2 cups black beans
2 pounds dried Cannellini Beans, prepared according to directions
4 ounces Monterey Jack Cheese, shredded
4 ounces cheddar cheese, shredded
Cooking spray
7 flavored fresh wraps (tortillas)
Heat oil in a large non stick skillet over medium heat.
Add the bell peppers, onion and next 5 ingredients (through cumin); sauté 5 minutes or until tender.
Combine the black beans and half of the tomato juice mixture in a bowl; stir well.
Stir the cannellini beans into the remaining tomato juice mixture, and set both aside.
Preheat oven to 325 degrees.
Combine cheeses in a bowl and toss well.
Line a 9'' pie plate with foil, allowing 6'' of foil to extend over opposite sides of pie plate.
Repeat procedure with another sheet of foil, extending foil over remaining edges of pie plate.
Coat foil with cooking spray. Place 1 tortilla in bottom of dish. Spread 1 cup cannellini bean mixture over tortilla and sprinkle with 1/4 cup cheeses.
Place another tortilla over cheeses, pressing gently. Spread 1 cup black bean mixture over tortilla and sprinkle with 1/4 cup cheeses.
Place another tortilla over cheeses, pressing gently. Repeat the layers, ending with the remaining black bean mixture and cheeses. Bring edges of foil to center, and fold to seal.
Bake at 325 degrees for 40 minutes. Remove from oven and let stand, covered for 10 minutes.
Remove foil packet from dish. Unwrap pie and slide onto serving plate using spatula. Cut into wedges and garnish with cilantro sprigs.
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