2 cn (15oz) pinto beans; rinsed &
-drained
1 c Picante sauce; divided
2 Cloves garlic; minced
2 tb Fresh cilantro; chopped
1 cn (16 oz) black beans; rinsed
-& drained
1/2 c Tomato; chopped
7 8″ flour tortillas
2 c Light Cheddar; Monterey Jack
-or Mex. blend cheese
Preheat oven to 400. Mash pinto beans; stir in 3/4 cup of picante sauce and
garlic. Mix remaining 1/4 cup picante sauce with cilantro, black beans, and
tomato. Place 1 tortilla in a pie plate or tart dish. Spread 3/4 cup pinto
bean mixture over tortilla to within 1/2″ of edge. Top with 1/4 cup of
cheese. Top with another tortilla and 2/3 cup black bean mixture and 1/4
cup cheese. Repeat layers twice more. Top with remaining tortilla and
spread with remaining pinto bean mixture and cheese. COVER WITH FOIL and
bake about 40 minutes.
To serve, cut into wedges and serve with additional picante sauce and/or
sour cream.
Yields
6 servings