|2 cans||(15oz) pinto beans; rinsed & drained|
|1 cup||Picante sauce; divided|
|2||Cloves garlic; minced|
|2 tablespoons||Fresh cilantro; chopped|
|1 can||(16 oz) black beans; rinsed & drained|
|½ cup||Tomato; chopped|
|7||8" flour tortillas|
|2 cups||Light Cheddar; Monterey Jack or Mex. blend cheese|
Preheat oven to 400. Mash pinto beans; stir in ¾ cup of picante sauce and garlic. Mix remaining ¼ cup picante sauce with cilantro, black beans, and tomato. Place 1 tortilla in a pie plate or tart dish. Spread ¾ cup pinto bean mixture over tortilla to within ½" of edge. Top with ¼ cup of cheese. Top with another tortilla and ⅔ cup black bean mixture and ¼ 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" <greenlee@...> on Dec 16, 1998, converted by MM_Buster v2.0l.
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