7-Layer Tortilla Pie
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
30 oz pinto beans1 cup pace picante salsa1/4 teaspoon garlic powder2 tbls chopped fresh cilantro15 oz black beans1 small tomato7 flour tortillas (8 inch)8 oz shredded cheddar cheese
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 remaining tortilla and spread with the remaining pinto bean mixture. Cover with aluminum foil.
Bake at 400 degrees F for 40 minutes or until the filling is hot. Uncover the pie. Top with the remaining cheese. Cut into 8 wedges.
Number of Servings: 8
Recipe submitted by SparkPeople user SHAUNA825.
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 remaining tortilla and spread with the remaining pinto bean mixture. Cover with aluminum foil.
Bake at 400 degrees F for 40 minutes or until the filling is hot. Uncover the pie. Top with the remaining cheese. Cut into 8 wedges.
Number of Servings: 8
Recipe submitted by SparkPeople user SHAUNA825.
Nutritional Info Amount Per Serving
- Calories: 389.4
- Total Fat: 13.5 g
- Cholesterol: 30.0 mg
- Sodium: 639.5 mg
- Total Carbs: 49.4 g
- Dietary Fiber: 9.4 g
- Protein: 18.4 g
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