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Category: Sides
Prep Time: Cook Time: Total Time:
2 (15 oz) cans pinto beans, drained and rinsed
1 cup salsa, divided
2 clove garlic, minced
2 tbsp chopped fresh cilantro
1 (15 oz) can black beans, rinsed and drained
1/2 cup chopped tomatoes
7 (8 inch) flour tortillas
2 cups shredded cheddar cheese
1 cup salsa
1/2 cup sour cream
Preheat oven to 400. In a large bowl, mash pinto beans. Stir in 3/4 cup salsa and garlic.
In a separate bowl, mix together 1/4 cup salsa, cilantro, black beans and tomatoes. Place 1 tortilla in a pie plate and spread 3/4 cup pinto bean over tortilla to with 1/2 inch of edge.
Top with 1/4 cup cheese and cover with another tortilla. Spread 2/3 cup black bean mixture, and top with 1/4 cup cheese. Repeat layering twice. Cover with remaining tortilla and spread with remaining bean mixture and cheese. Cover with foil and bake for 40 minutes. Cut into wedges and serve with salsa and sour cream. Serves 6
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SEVEN LAYERED TORTILLA WEDGE PIE
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Category: Sides
Prep Time: Cook Time: Total Time:
2 (15 oz) cans pinto beans, drained and rinsed
1 cup salsa, divided
2 clove garlic, minced
2 tbsp chopped fresh cilantro
1 (15 oz) can black beans, rinsed and drained
1/2 cup chopped tomatoes
7 (8 inch) flour tortillas
2 cups shredded cheddar cheese
1 cup salsa
1/2 cup sour cream
Preheat oven to 400. In a large bowl, mash pinto beans. Stir in 3/4 cup salsa and garlic.
In a separate bowl, mix together 1/4 cup salsa, cilantro, black beans and tomatoes. Place 1 tortilla in a pie plate and spread 3/4 cup pinto bean over tortilla to with 1/2 inch of edge.
Top with 1/4 cup cheese and cover with another tortilla. Spread 2/3 cup black bean mixture, and top with 1/4 cup cheese. Repeat layering twice. Cover with remaining tortilla and spread with remaining bean mixture and cheese. Cover with foil and bake for 40 minutes. Cut into wedges and serve with salsa and sour cream. Serves 6
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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