Seven Layer Tortilla Pie Recipe

Ingredients
<br>- 2 (15 ounce) cans pinto beans, drained and rinsed
<br>- 1 cup salsa, divided
<br>- 2 cloves garlic, minced
<br>- 2 tablespoons chopped fresh cilantro
<br>- 1 (15 ounce) can black beans, rinsed and drained
<br>- 1/2 cup chopped tomatoes
<br>- 7 (8 inch) flour tortillas
<br>- 2 cups shredded reduced-fat Cheddar cheese
<br>- 1 cup salsa
<br>- 1/2 cup sour cream
<br><p></p>Directions
<br>step 1: Preheat oven to 400 degrees F (200 degrees C).
<br>step 2: In a large bowl, mash pinto beans. Stir in 3/4 cup salsa and garlic.
<br>step 3: In a separate bowl, mix together 1/4 cup salsa, cilantro, black beans and tomatoes.
<br>step 4: Place 1 tortilla in a pie plate or tart dish. Spread 3/4 cup pinto bean mixture over tortilla to within 1/2 inch of edge. Top with 1/4 cup cheese, and cover with another tortilla. Spread with 2/3 cup black bean mixture, and top with 1/4 cup cheese.   Repeat layering twice. Cover with remaining tortilla, and spread with remaining pinto bean mixture and cheese.
<br>step 5: Cover with foil, and bake in preheated oven for about 40 minutes. Cut into wedges, and serve with salsa and sour cream.
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Ingredients
- 2 (15 ounce) cans pinto beans, drained and rinsed
- 1 cup salsa, divided
- 2 cloves garlic, minced
- 2 tablespoons chopped fresh cilantro
- 1 (15 ounce) can black beans, rinsed and drained
- 1/2 cup chopped tomatoes
- 7 (8 inch) flour tortillas
- 2 cups shredded reduced-fat Cheddar cheese
- 1 cup salsa
- 1/2 cup sour cream

Directions
step 1: Preheat oven to 400 degrees F (200 degrees C).
step 2: In a large bowl, mash pinto beans. Stir in 3/4 cup salsa and garlic.
step 3: In a separate bowl, mix together 1/4 cup salsa, cilantro, black beans and tomatoes.
step 4: Place 1 tortilla in a pie plate or tart dish. Spread 3/4 cup pinto bean mixture over tortilla to within 1/2 inch of edge. Top with 1/4 cup cheese, and cover with another tortilla. Spread with 2/3 cup black bean mixture, and top with 1/4 cup cheese. Repeat layering twice. Cover with remaining tortilla, and spread with remaining pinto bean mixture and cheese.
step 5: Cover with foil, and bake in preheated oven for about 40 minutes. Cut into wedges, and serve with salsa and sour cream.

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