Fusion food at its best! These little tortilla pies are made in ramekins for cute individual portions of delicious melty cheese and black beans, complemented by tomato sauce for a fun and unique dinner. This recipe makes two ramekins, but feel free to double or triple as needed to serve this to all your family and friends.
Mexi-Lasagna Mini Pies
Makes two 5 1/2 ounce ramekins
1 Rudi brand spinach tortilla
1/4 cup tomato sauce (I used Ragu brand)
1/4 cup Mexican cheese blend (I used Organic Valley brand Mexican Blend)
1/4 of an avocado, diced
1/4 cup black beans, cooked
1 sweet mini pepper, quartered
Preheat oven to 350 Fahrenheit. Spray two 5 1/2 oz ramekins with nonstick spray.
Rip the spinach tortilla into even quarters. Place one quarter at the bottom of each ramekin. Add a little more than 1/4 of the tomato sauce on top of each tortilla quarter. On top of this, sprinkle a little more than 1/4 of the cheese, avocado, and black beans for each ramekin.
Place the remaining two pieces of tortilla on top of the lasagna fillings in each ramekin. Divide what’s left of the tomato sauce, and subsequently what’s left of the cheese, avocado, and black beans, on top. Garnish each lasagna ramekin with two mini pepper halves.
Bake in 350 Fahrenheit oven for 8 minutes or just until edges of tortilla are crispy. Enjoy warm.
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