Burrito Pie

1 tsp. oil
1/2 cup red onion
1/2 cup green bell pepper
1/2 cup red bell pepper
3 cloves garlic, minced
1/2 tsp. chili powder
juice of 1/2 lime
1/8 cup cilantro, chopped, or 1/2 tsp. dried cilantro
1 (15 oz.) can black beans
1 (15 oz.) can great northern beans
salt and hot sauce (optional) to taste
1/2 tsp. dried oregano
burrito sized tortillas (or whatever size fits your springform pan)
monterey jack or cheddar cheese
shredded lettuce, guacamole, salsa (or tomatoes) for garnish

Saute vegetables and seasonings in oil until tender. Add salt, hot sauce, lime juice, cilantro, and beans (drained and rinsed).

Line bottom of springform pan with one tortilla. Next put a layer of bean and vegetable mixture, then cheese. Alternate layers and finish with tortilla then sprinkle a little cheese on top.

Bake, covered, at 350 degrees for 30-40 minutes. Remove foil the last 5 to 10 minutes. Cool slightly before unmolding.

Chicken Rollatini

4 boneless, skinless chicken breast halves, pounded to 1/4-inch thickness
8 ounces thinly sliced ham
1 cup baby spinach leaves, chopped
4 ounces cream cheese
2 tablespoons Dijon mustard
1 cup seasoned bread crumbs

Preheat oven to 400 degrees. Coat a large baking sheet with cooking spray.

Arrange chicken breasts on a flat surface. Top each piece of chicken with ham. Mix together spinach and cream cheese and spread over ham. Starting from the shorter end, roll up chicken and secure with wooden picks. Brush mustard all over chicken rolls and then roll in bread crumbs.

Heat oil in a large oven-proof skillet over medium-high heat. Add chicken rolls and cook until golden brown on all sides.

Transfer chicken to oven and bake 20 minutes, until chicken is cooked through.

Honey Lime Enchiladas

1.5 lbs pork or chicken, cooked and shredded (or canned chicken)
Sauce:
1/3 c honey
1/4 c lime juice
1 Tb chili powder
1/2 tsp garlic powder

2 (10 oz) cans green enchilada sauce
equal parts mixed together of:
mozzarella cheese, shredded
cheddar cheese, shredded
flour tortillas

Mix together sauce ingredients then add to shredded pork or chicken. Let the sauce soak into the meat for about 30 minutes.

Lightly spray 2 pans with non-stick baking spray.Pour green enchilada sauce into pans to coat the entire bottom. Fill tortillas with shredded meat and desired amount of cheese. Roll and place in dish.

Pour remainder of sauce over enchiladas and sprinkle more cheese on top. Bake uncovered at 350 degrees for 30 minutes. Then turn on broiler and place enchiladas nearer the top of oven. Let it broil until cheese is slightly brown and crispy.