7-Layer Meatless Tortilla Pie
Black beans and pinto beans are flavored with Pace® Picante Sauce 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.
Ingredients
2 cans (about 15 ounces each ) pinto beans, rinsed and drained
1 cup Pace® Picante Sauce
0.25 teaspoon garlic powderor 1 clove garlic, minced
2 tablespoons chopped cilantro
1 can (about 15 ounces) black beans, rinsed and drained
1 small tomato, chopped (about 1/2 cup)
7 flour tortilla
2 cups shredded Cheddar cheese(about 8 ounces)
1 cup Pace® Picante Sauce
0.25 teaspoon garlic powderor 1 clove garlic, minced
2 tablespoons chopped cilantro
1 can (about 15 ounces) black beans, rinsed and drained
1 small tomato, chopped (about 1/2 cup)
7 flour tortilla
2 cups shredded Cheddar cheese(about 8 ounces)
Instructions
Mash the pinto beans in a medium bowl with a fork. Stir in 3/4 cup picante sauce and the garlic powder.
Stir the remaining picante sauce, cilantro, black beans and tomato in a medium bowl.
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 2/3 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.
Bake at 400°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.
Stir the remaining picante sauce, cilantro, black beans and tomato in a medium bowl.
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 2/3 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.
Bake at 400°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.
7-Layer Meatless Tortilla Pie
Black beans and pinto beans are flavored with Pace® Picante Sauce and seasonings to make separate and delicious bean mixtures, which are then layered with flour tortillas and Cheddar...
Directions
Print
Mash the pinto beans in a medium bowl with a fork. Stir in 3/4 cup picante sauce and the garlic powder.Stir the remaining picante sauce, cilantro, black beans and tomato in a medium bowl.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 2/3 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.Bake at 400°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.
Ingredients
2 cans (about 15 ounces each ) pinto beans, rinsed and drained1 cup Pace® Picante Sauce0.25 teaspoon garlic powderor 1 clove garlic, minced2 tablespoons chopped cilantro1 can (about 15 ounces) black beans, rinsed and drained1 small tomato, chopped (about 1/2 cup)7 flour tortilla2 cups shredded Cheddar cheese(about 8 ounces)
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