Recipe: Low Fat Burrito Pie (dairy-free, gluten-free), THM E

Dear Reader,

I haven’t been adhering strictly to the Trim Healthy Mama (THM) way of eating (WOE; don’t you love acronyms?) in recently months. I still have it in the back of my mind, but have been leaning more towards JUDDD. But my teenage daughter recently expressed an interest in it and so I have been trying to cook THM for her and also to adhere more to it myself in a show of solidarity. It has been working for her, at least to some degree. I try not to ask about it too often.

I don’t know about you, but I find it harder to come up with low-fat (THM E) recipes, especially ones my whole family can eat since we also have other food sensitivities. This recipe fit the bill. It is low-fat, dairy-free, soy-free, and gluten-free. Unfortunately, I had a computer error and lost half the pictures, including the ones of the finished product, so you will have to use a bit of imagination.

Low-Fat Burrito Pie


3 c cooked rice (a great way to use up leftovers!)

2 cans fat-free refried beans

2x 12 oz. cans chicken (or leftover cooked chicken, cut into small chunks or shredded)

1 tsp salt

chili powder, garlic powder, and onion powder to taste

1x 15 oz can tomato sauce

1/2 tsp salt

chili powder to taste

gluten-free corn tortillas


1. Preheat oven to 400.

2. Mix together in a large bowl the precooked rice, chicken, beans, 1 tsp salt, and seasonings.

The filling mixture

The filling mixture

3. In another bowl, stir 1/2 tsp salt and additional chili powder into tomato sauce.

The sauce

The sauce

4. Cut tortillas into quarters to make wedges.

5. In a 9×13″ casserole dish, spread a couple of tablespoons of the sauce. Place a single layer of tortilla wedges on top of sauce. Spread with 1/3 of rice and bean mixture. Top with 1/3 of remaining sauce. Continue to layer in this fashion (like you would for a lasagna): tortillas, rice and beans, sauce. End with a layer of tortilla wedges and the last of the sauce.

Beginning the layering process

Beginning the layering process

6. Cover loosely with foil and bake in preheated oven for 25 minutes. Remove foil and bake for another 10-15 minutes.

If desired, you can serve fat-free sour cream or Greek yogurt as a topping for those who can eat dairy.




Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Sabbath Mood Homeschool

Desiring That a Sabbath Mood Rest on Your Homeschool


my musings, wise or otherwise

Festival Fete

locally grown art, food, and merriment


A Literary Homestead


Blogging about education, theology, and more

Harmony Fine Arts

Blogging about education, theology, and more

The Common Room

....Blogging about cabbages and kings since 2005.

Sage Parnassus

Blogging about education, theology, and more

A peaceful day

Blogging about education, theology, and more

Living Charlotte Mason in California

Blogging about education, theology, and more


Weekly Walrus Whatevers

Creations by Maris

Handwoven Textiles

Fisher Academy International ~ Teaching Home

Blogging about education, theology, and more


Blogging about education, theology, and more

Leah's Bookshelf

Book Reviews You Can Trust

Duxbury Art Boosters

Supporting the visual arts in Duxbury Public Schools

Just Right Porridge

... you'll lick your bowl clean...