Prep 15 mins
Cook 40 mins
Given to me by a friend.
- 2 (15 ounce) cans pinto beans, drained and rinsed
- 1 cup salsa, divided
- 2 garlic cloves, minced
- 2 tablespoons chopped fresh cilantro
- 1 (15 ounce) can black beans, rinsed and drained
- 1⁄2 cup chopped tomato
- 7 (8 inch) flour tortillas
- 2 cups shredded cheddar cheese
- 1 cup salsa
- 1⁄2 cup sour cream
- Preheat oven to 400 degrees.
- 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 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.
- Cover with foil, and bake in preheated oven for about 40 minutes.
- Cut into wedges, and serve with salsa and sour cream.
This was edible, but not good. I baked the tortillas for about 5 mins before making the dish so that they wouldn't be soggy, and used a springform pan to bake it in so it would hold it's shape. I used refried beans, because I couldn't see taking the time to mash up pinto beans. I was barely able to cut it without it falling apart, and it was like eating mexican slop by the time it made it to our plates. My kids, 3 and 6, barely touched it. Sorry, I would not make this dish again.