seven layer tortilla pie
|30 ozcanned pinto beans; (2 cans drained/rinsed)|
|1 cuppicante sauce|
|2 clovesgarlic; minced|
|2 tbspfresh cilantro; chopped|
|16 ozcanned black beans; (1can rinsed & drained)|
|1/2 cuptomatoes; chopped|
|7 fat-free flour tortillas; 8 inch|
|2 cupslowfat cheddar cheese; shredded|
|fat free sour cream|
seven layer tortilla pie Preparation
In a large bowl, mash pinto beans. Mix in 3/4 cup picante sauce and garlic. In a separate bowl, mix together 1/4 cup picante sauce, 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 inch of edge. Top with 1/4 cup cheese, and cover with another tortilla. Spread 2/3 cup black bean mixture over, and top with 1/4 cup cheese. Repeat layers twice more. Cover with remaining tortilla, and spread with remaining pinto bean mixture and cheese. Cover with foil. Bake at 400ºF (205 º C) for about 40 minutes. Cut into wedges, and serve with additional picante sauce and sour cream.
4.5 ww pts/serving
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