7-Layer Meatless Tortilla Pie
By renbeard
Black beans and pinto beans are flavored with salsa and seasonings to make separate and delicious bean mixtures, which are then layered with flour tortillas and Cheddar cheese, and baked until hot, cut into wedges and served.
- 6
- Average
- 25 mins
- 40 mins
- Budget Friendly
Ingredients
- 2 cans (about 15 ounces each) pinto beans , rinsed and drained
- 1 1/2 cup salsa
- 1/4 teaspoon garlic powder or 1 clove garlic, minced
- 2 cans (about 15 ounces each) black beans , rinsed and drained
- 2 small tomatos, chopped (about 1 cup)
- 7 flour tortillas (8")
- 8 ounces shredded Cheddar cheese (about 2 cups)
- Chopped fresh cilantro leaves - amount is based on preference
Preparation
Step 1
Mash the pinto beans in a medium bowl with a potato masher (or a fork, if a masher is unavailable). Stir in 1 cup picante sauce and the garlic powder.
Step 2
Stir the remaining picante sauce, cilantro, black beans and tomato in a medium bowl.
Step 3
Place 1 tortilla onto a baking sheet. Spread 3/4 cup pinto bean mixture over the tortilla to within 1/2-inch of the edge. Top with 1/4 cup cheese. Top with 1 tortilla and 23 cup black bean mixture. Top with 1/4 cup cheese. Repeat the layers twice more. Top with the remaining tortilla and spread with the remaining pinto bean mixture. Cover with aluminum foil.
Step 4
Bake at 400 degrees F. for 40 minutes or until the filling is hot. Uncover the pie. Top with the remaining cheese. Cut the pie into 6 wedges. Serve with additional picante sauce and sprinkle with additional cilantro, if desired.
~ Cilantro is based on preference. I like a lot of cilantro!
~ Before wrapping in foil, put toothpicks on pie to keep cheese from sticking to foil.
~ Very tough and time consuming to mash pinto beans with a fork, so a blender or potato masher is preferable.