Ingredients
6
6 servings
- •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
- •0.5 cup chopped tomatoes
- •7 (8 inch) flour tortillas
- •2 cups shredded reduced-fat Cheddar cheese
- •1 cup salsa
- •0.5 cup sour cream
Instructions
- 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 Facts
Per 6 servings
- Calories: 405
- Carbohydrate: 55g
- Fat: 12g
- Fiber: 8g
- Protein: 21g
- Sugar: 4g
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