Thursday, November 5, 2009

7-Layer Meatless Tortilla Pie

from Campbell's Kitchen

Prep Time: 20 min.
Bake Time: 40 min.


2 cans (about 15 ounces each) pinto beans, rinsed and drained
1 cup Pace® Picante Sauce
1/4 tsp. garlic powder or 1 clove garlic, minced
2 tbsp. chopped fresh cilantro leaves
1 can (about 15 ounces) black beans, rinsed and drained
1 small tomato, chopped (about 1/2 cup)
7 flour tortillas (8-inch)
8 oz. shredded Cheddar cheese (about 2 cups)


Mash the pinto beans in a medium bowl with a fork. Stir in 3/4 cup picante sauce and the garlic powder.

Stir the remaining picante sauce, cilantro, black beans and tomato in a medium bowl.

Place 1 tortilla onto a baking sheet. Spread 3/4 cup pinto bean mixture over the tortilla to within 1/2-inch of the 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 the layers twice more. Top with the remaining tortilla and spread with the remaining pinto bean mixture. Cover with aluminum foil.

Bake at 400°F. for 40 minutes or until the filling is hot. Uncover the pie. Top with the remaining cheese. Cut the pie into 6 wedges. Serve with additional picante sauce and sprinkle with additional cilantro, if desired.

Serves 6.

kitchen clip

If you like spicy food, stir some minced jalapeno into the Pace® Picante Sauce and garlic powder.

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