Burrito Pie

  • 1 large, very ripe avocado
  • 1 garlic clove, minced
  • 2-3 green onions, finely chopped
  • 1tbsp sour cream
  • 1 tbsp lemon juice
  • 1 19-oz can pinto beans, drained and rinsed
  • 1 cup salsa
  • 2 tbsp pickled jalapenos, minced
  • 1 tbsp chili powder
  • ½ tsp ground cumin
  • 5 8” flour tortillas
  • 1 ½ cups cheddar cheese, grated

Preheat oven to 350° F. In a small bowl, mash together the avocados, garlic, green onions, sour cream and lemon juice until smooth. Set aside. In a medium bowl, mash together the pinto beans, salsa, jalapenos, chili powder and cumin. Set aside. Lightly oil a deep dish 8-inch pie plate and start to layer. Lay down a tortilla, then half the bean mixture. Follow with another tortilla, half the avocado mixture and ½ cup cheese. Continue with an additional tortilla, the remaining bean mixture, another tortilla, the remaining avocado mixture, ½ cup cheese and a final tortilla. Cover with tinfoil and bake for 25 minutes. Remove cover, top with remaining cheese, and bake for an additional 5 minutes. Cut pie into wedges and served.

From La Dolce Vegan


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