Tacos. Burritos. Enchiladas. If those words start your mouth watering, you’re ready for Fiesta time at Healthbites Kitchen.  No matter where you live, most of us have tasted Mexican food and love it. It’s all part of the traditional American diet.

But the Mexican meals we have grown to love aren’t actually what we would find south of the border. Many Mex dishes are really American concoctions that have wandered away from the real perks of this amazing cuisine. Authentic Mexican food is prepared with loads of fresh produce (fresh fruits and vegetables), protein-packed beans, fiber-filled tortillas, and nutritious spices. But Mexican meals/American style are often high in fat, sodium, and calories, using much less of the nutrient-rich foods that Mexico truly offers.

If you can’t think of your life without Nachos Supreme or a 7 Layer Burrito, you will love this burrito pie. It is packed with fiesta flavor but with nothing to sabotage your health goals.

This burrito pie is a quick and easy meal that might remind you of making a lasagna. Sometimes it’s even called Mexican Lasagna. But I prefer the name Burrito Pie since it sounds more authentically Mexican. Our family has been enjoying this meal for years and everywhere we’ve shared it, it has been a hit, even with people who are used to Mexican fare with meat and high fat cheeses. I hope you’ll feel the same. It can even be enjoyed if you are following a gluten-free diet. I have made this dish using brown rice tortillas but you can also use corn tortillas as well as whole wheat. There are so many whole-grain options on the market. I like to use oil-free varieties and my nearest Kroger’s store stocks these for me.

I start off by preheating the own to 350 degrees. I usually use a standard 9×13 inch baking dish. No need to oil it. Start out by laying your choice of tortillas across the bottom, slightly overlapping each one.

Then I start my layering fun–just like you do when you’re making a lasagna. Here’s the order that I use in layering my burrito pie–

• Tortillas of your choice
• A cup or slightly more of pinto or red beans
• 1/2 cup of chopped tomatoes
• 1/2 cup of chopped white or green onions
• 1/2 cup of chopped black olives
• 2-3 cups of fresh spinach (opt.)
• 1/2 to 2/3 cup of plant-based cheese sauce

Repeat these layers until you reach the top of your baking dish. I always finish off with a layer of 3-4 tortillas. Then I will use my spatula and “frost” the tortillas with a thin layer of the cheese sauce. See below for 2 creamy and healthy options for the cheese sauce.

Now we are ready for the oven. Bake your burrito pie for about 20 minutes–just long enough to get hot and bubbly. This is a great dish for family get-togethers, church or work potlucks, and a quick meal. You might even enjoy it for breakfast and eat beans like a real Mexican!

To make a creamy plant-based cheese sauce: Creamy Garden Sauce

Another creamy sauce (uses nuts): Pimiento Nut-Cheez Sauce

GLUTEN-FREE FRIENDLY: Enjoy Burrito Pie by using corn tortillas. Naturally gluten-free!

CHEF’S NOTE: Beans are a staple in Mexican cooking. They’re a protein powerhouse, packed with 15 grams per cup. When you combine them with a whole grain such as whole wheat pasta or brown rice, they provide protein comparable to meat or dairy foods without the high calories or saturated fat. Like all other legumes, red or pinto beans contain cholesterol-lowering fiber. Because of this, they lower your risk for heart disease. And if you’re trying to drop a few pounds, beans will always be your friend!