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- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
- 2 tablespoons chili powder
- sour cream
- butter
- chopped cilantro
- salsa
- 4 large flour tortillas
- 2 tomatoes, chopped
- chopped avocado
- 3 cups grated cheese i recommend sharp cheddar or monterey jack
- 1 cup rice prepared according to instructions
- 1 can beans cooked (we used black beans)
- 2 cups spinach chopped and coated lightly with salt and v
- 1 onion, your choice diced or chopped finely
- chiles peppers or pickled jalapenos, sliced
- Carbohydrate 44.7961246952716 g
- Cholesterol 74.9209635969479 mg
- Fat 29.3854484033524 g
- Fiber 2.97189995126129 g
- Protein 22.2106197532427 g
- Saturated Fat 15.4278908019689 g
- Serving Size 1 1 serving (181g)
- Sodium 1594.6525009408 mg
- Sugar 41.8242247440103 g
- Trans Fat 2.11389776187911 g
- Calories 531 calories
Preheat oven to 350°F. Butter the bottoms and sides of a baking dish, which optimally should be the same size as your tortillas. In my case this wasn’t possible, so I just origami-style folded my tortillas to fit.Butter and place one tortilla on the bottom of the pie dish, and sprinkle some cheese over it. Add a layer of each filling ingredient (cheese, rice, tomatoes, spinach, beans, onions and peppers) and continue buttering each tortilla and layering ingredients. You can go as high as you want, we stopped at four layers. Don’t forget to season each layer with a bit of chili powder! Top off your layers with one last flour tortilla. Spread a little butter over the surface of this tortilla.Cover the dish with aluminum foil. Bake in oven for 30 minutes at 350°F. Remove the foil and crank the temperature to 400°F. Cook for 15-20 minutes, until the top is lightly browned and cheese is bubbly. Remove from oven. Let stand for 10 minutes. Cut into quarters.Serve with chopped avocados, cilantro, salsa, and/or sour cream.
