cups (5 ounces) shredded low-fat Monterey Jack cheese
4
cups shredded iceberg or romaine lettuce
1/2
cup GUILTLESS GOURMET® Salsa (Roasted Red Pepper or Southwestern Grill)
Lime slices and chili pepper (optional)
Preheat oven to 350°F. Combine bean dip and 2 teaspoons water in small bowl; mix well. Line 7-1/2-inch springform pan with 1 tortilla. Spread 2 tablespoons bean dip mixture over tortilla, then spread with 2 tablespoons sour cream and 2 tablespoons red pepper salsa. Sprinkle with 1/4 cup cheese. Repeat layers 3 more times. Place remaining tortilla on top and sprinkle with remaining 1/4 cup cheese.
Bake 40 minutes or until heated through. (Place sheet of foil under springform pan to catch any juices that may seep through the bottom.) Cool slightly before unmolding. To serve, cut into 4 quarters. Place 1 cup lettuce on each of 4 serving plates. Top lettuce with 1 quarter burrito pie and 2 tablespoons salsa. Garnish with lime slices and pepper, if desired.
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