Post by marlaoh on Jan 20, 2003 8:21:03 GMT -6
Seven Layer Tortilla Pie
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
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.
Makes 6 servings
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
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.
Makes 6 servings