7-Layer Meatless Tortilla Pie

[Loupy]

7-Layer Meatless Tortilla Pie
By: Campbell's Kitchen


"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. "



Serves: 6

Prep Time: 20 Min
Cook Time: 40 Min
Ready In: 1 Hr


Ingredients
2 (15 ounce) cans pinto beans, drained
1 cup Pace® Picante Sauce
1/4 teaspoon garlic powder
2 tablespoons chopped fresh cilantro
1 (15 ounce) can black beans, drained
1 small tomato, chopped
7 (8 inch) flour tortillas
2 cups shredded Cheddar cheese

Directions
Mash pinto beans.
Stir in 3/4 cup picante sauce and garlic.
Mix remaining picante sauce, cilantro, black beans and tomato.
Place 1 tortilla on baking sheet.
Spread 3/4 cup pinto bean mixture over tortilla to within 1/2-inch of 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 layers twice more.
Top with remaining tortilla and spread with remaining pinto bean mixture.
Cover with foil.
Bake at 400 degrees F for 40 minutes or until hot.
Uncover.
Top with remaining cheese.
Cut into wedges.
Serve with additional picante sauce and sprinkle with additional cilantro if desired.

Cooks notes: Use 2 cans of vegetarian refried beans instead of trying to smash the pinto beans. Saves lots of time.


Nutritional Information
Calories: 440
Total Fat: 17.4g
Cholesterol: 40mg
Sodium: 1134mg
Total Carbs: 50.8g
Dietary Fiber: 8g
Protein: 19.4g

[Loupy]

This recipe differs a little from the recipe above.

Seven Layer Tortilla Pie
By: KDCG

Photo by: Momo


"Looks like a pie, cuts like a pie, and tastes like a little bit of Southwestern heaven. This casserole is made from pinto and black beans layered with tortillas and cheese. Picante sauce gives it just the right kick. You can replace the Cheddar cheese with Monterey Jack if you like."

Prep Time: 15 Min
Cook Time: 40 Min
Ready In: 55 Min

Serves: 6

Ingredients
2 (15 ounce) cans pinto beans, drained and rinsed
1 cup salsa, divided
2 cloves garlic, minced
2 tablespoons chopped fresh cilantro
1 (15 ounce) can black beans, rinsed and drained
1/2 cup chopped tomatoes
7 (8 inch) flour tortillas
2 cups shredded reduced-fat Cheddar cheese
1 cup salsa
1/2 cup sour cream

Directions
Preheat oven to 400 degrees F (200 degrees C).
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.



Nutritional Information
Calories: 405
Total Fat: 11.7g
Cholesterol: 16mg
Sodium: 1325mg
Total Carbs: 54.8g
Dietary Fiber: 8.1g
Protein: 21.1g

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