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Prep Time: 15 Minutes
Cook Time: 40 Minutes
Ready In: 55 Minutes
Makes 6 servings
Looks like a pie, cuts like a pie, and tastes
like a little bit of
Southwestern heaven. This casserole is made from
pinto and black beans layered with tortillas and
cheese. Picante sauce gives it just the right
kick. You can replace the Cheddar cheese with
Monterey Jack if you like.
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
1. Preheat oven to 400 degrees F (200 degrees
C).
2. In a large bowl, mash pinto beans. Stir in
3/4 cup salsa and garlic.
3. In a separate bowl, mix together 1/4 cup
salsa, cilantro, black beans and tomatoes.
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.
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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Background by
Claudia's Collection
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