Veggie Tortilla Pie | Avocado Salad

Note: This recipe does not scale. Serves 4-6 Prep time: 15 minutes Cook time: 10 minutes

per serving: 413 calories; 23 grams protein; 16 grams total fat; 8 grams fiber; 8 grams saturated fat; 46 grams carbohydrates; 44 mgs cholesterol; 1443 mgs sodium; 11 WW points plus


Veggie Tortilla Pie


1 cup frozen corn

2 green onions thinly sliced

1 teaspoon ground cumin

1.5 cups prepared chunky salsa

1 15-ounce can black beans rinsed and drained

1 4-ounce can diced green chiles drained

4 large flour tortillas

2 cups shredded Mexican blend cheese

2 tablespoons fresh cilantro chopped

cooking spray


Preheat oven to 450 degrees.
Spray large cookie sheet with cooking spray.
Spray large nonstick skillet with cooking spray; place over medium heat. Add corn, green onions, and cumin; cook 3 minutes or until corn thaws. Remove skillet from heat; stir in salsa, beans and green chiles.
Place 1 tortilla on cookie sheet; top with 1 cup of the bean mixture and cup cheese. Repeat, starting with tortilla, to make 2 more layers. Top with remaining tortilla and cheese.
Bake pie 10 minutes or until heated through. Carefully transfer pie to cutting board; sprinkle with chopped cilantro. With sharp knife, cut into wedges to serve.

Avocado Salad


4 tablespoons lemon juice

3 tablespoons olive oil

coarse salt and freshly ground pepper, to taste

2 avocados peeled, seeded and sliced

1 bunch radishes thinly sliced

1 tablespoon fresh cilantro chopped


Whisk together lemon juice and oil in a small bowl; season with salt and pepper. Combine half the dressing with avocado in a medium bowl and toss gently. Arrange slices on platter. Toss radishes with remaining dressing, mound on top of avocado, sprinkle with cilantro and serve.