Ingredients:
2 (15 ounce) cans pinto beans, drained and rinsed
3/4 cup chunky salsa
2 garlic cloves, minced
2 tablespoons fresh cilantro, chopped
1 (15 ounce) cans black beans, rinsed and drained
1/4 cup chunky salsa
1/2 cup chopped tomatoes
7 8-inch flour tortillas
2 cups cheddar cheese, shredded
1 cup salsa
1/2 cup sour cream
Directions:
Preheat oven to 400 degrees F.
In a large bowl, mash pinto beans, then 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 more.
Cover with last 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.
Servings: 6
Time preparation: 20 min.
Time total: 60 min.