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Seven-Layer Tortilla Pie

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Maria Victoria’s
Seven-Layer Tortilla Pie

2 tablespoons olive oil
1 cup chopped red bell pepper
3/4 cup chopped green bell pepper
1/2 cup chopped red onion
4 cloves garlic, minced
1/2 cup chopped, seeded Anaheim chile, or
one 4-ounce can chopped
green chiles, drained
2 tablespoons minced fresh cilantro
1 teaspoon dried oregano
1 teaspoon chili powder [or more, to taste]
1/2 teaspoon ground cumin
2 cups tomato juice
Salt and black pepper to taste
Two 15-ounce cans black beans, drained
Two 15-ounce cans cannellini beans, drained
(other white beans may be substituted)
1 cup shredded Monterey Jack cheese (4 ounces)
1 cup shredded sharp Cheddar cheese (4 ounces)
Cooking spray
Seven 8-inch flour tortillas

Heat the olive oil in a large nonstick skillet over medium heat. Add both red and green belle peppers, onion, garlic, chiles, cilantro, oregano, chili powder and cumin. Sauté the mixture for about 5 minutes, or until the vegetables are tender. Add the tomato juice and cook about 8 minutes, or until the juice is reduced to 2 1/2 cups. Check for seasoning and add salt and pepper if desired.
In a bowl combine the black beans with half of the tomato-juice mixture and stir well. Stir the cannellini beans into the remaining tomato-juice mixture and combine well. Set both aside. Combine the two cheeses in a bowl, and toss to combine well.
Line a 9-inch pie plate with aluminum foil, allowing 6 inches of foil to extend over opposite edges of the pie plate. Repeat the process with another sheet of foil, extending the foil in the same manner. Coat the foil with cooking spray, and place 1 tortilla in the bottom of the pie plate. Spread 1 cup cannellini bean mixture over the tortilla; sprinkle with 1/4 cup cheese. Place 1 tortilla over the cheese, pressing gently. Then spread 1 cup of the black bean mixture over the tortilla and sprinkle with 1/4 cup cheese, pressing gently. Repeat the layers, ending with the remaining cannellini bean mixture and cheeses. Bring edges of foil to the center and fold them to seal. Bake the pie 40 minutes at 325°F. Remove it from the oven and let it stand, covered, 10 minutes. Remove the foil packet from the dish, unwrap the pie, and use a spatula to slide it onto a serving plate. Cut into wedges and garnish with fresh cilantro sprigs, if desired. Makes 6 to 8 servings.

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