Recipe for cooking seven layer tortilla pie

Recipes from the Southwest US :: Southwestern Desserts

2 (15 ounce) cans pinto beans, drained and rinsed
1 c. salsa, divided
2 cloves garlic, minced
2 Tbsp. chopped fresh cilantro
1 (15 ounce) can black beans, rinsed and drained
1/2 c. chopped tomatoes
7 (8-in.) flour tortillas
2 c. shredded Cheddar cheese
1 c. salsa (for serving)
1/2 c. sour cream (for serving)

Preheat oven to 400 degrees fahrenheit.

In a large bowl, mash pinto beans. Stir in 3/4 c. salsa and garlic.

In a separate bowl, mix together 1/4 c. salsa, cilantro, black beans and tomatoes. Place 1 tortilla in a pie plate or tart dish. Spread 3/4 c. pinto bean mixture over tortilla to within 1/2 in. of edge. Top with 1/4 c. cheese, and cover with another tortilla. Spread with 2/3 c. black bean mixture, and top with 1/4 c. cheese. Repeat layering twice. Cover with remaining tortilla, and spread with remaining pinto bean mixture and cheese. Cover with foil, and bake for about 40 mins.

Cut into wedges, and serve with salsa and sour cream.