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Preheat oven to 400. Mash pinto beans; stir in 3/4 cup of picante sauce and garlic. Mix remaining 1/4 cup picante sauce with 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" of edge. Top with 1/4 cup of cheese. Top with another tortilla and 2/3 cup black bean mixture and 1/4 cup cheese. Repeat layers twice more. Top with remaining tortilla and spread with remaining pinto bean mixture and cheese. COVER WITH FOIL and bake about 40 minutes. To serve, cut into wedges and serve with additional picante sauce and/or sour cream. Posted to MasterCook Digest by "Karen C. Greenlee"
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|Serving Size: 1 Serving (351g)|
|Recipe Makes: 6|
|Calories from Fat: 148 (26%)|
|Amt Per Serving||% DV|
|Total Fat 16.4g||22 %|
|Saturated Fat 8.9g||44 %|
|Monounsaturated Fat 5.1g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 39.6mg||12 %|
|Sodium 781.1mg||27 %|
|Potassium 1038.4mg||27 %|
|Total Carbohydrate 75.6g||22 %|
|Dietary Fiber 21.8g||87 %|
|Sugars, other 53.8g|
|Protein 31.7g||45 %|
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Calories per serving: 569
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