I love meatless dinners. If the focus is Mexican, I love it even more. I don’t remember what I was looking for when I spotted this recipe on the Internet. I’ve had consistent good luck with the recipes I’ve tried from allrecipes. I’ve been holding on to it for awhile, waiting for just the right moment. Cooking from the pantry seemed like the perfect time.
2 (15 ounce) cans pinto beans, drained and rinsed
1 cup salsa, divided
2 cloves garlic, minced
2 tablespoons chopped fresh cilantro
1 (15 ounce) can black beans, rinsed and drained
1/2 cup chopped tomatoes
7 (8 inch) flour tortillas
2 cups shredded Cheddar cheese
1 cup salsa
1/2 cup sour cream
Preheat oven to 400 degrees.
In a large bowl, mash pinto beans. Stir in 3/4 cup salsa and the 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 2/3 cup black bean mixture, and top with 1/4 cup cheese. Repeat layering twice. Cover with remaining 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.
* From the Recipe Box:
I have many caveats for this recipe. The only fresh ingredient I had was tomatoes. That was fine with G, he is not a cilantro fan. Also, I rarely use fresh garlic. Yes, I know it’s better, but I’ve been honest about how lazy I am. I was also tortilla challenged. We eat more tortillas than bread, so my supply was a bit low. I did not make the number of layers suggested by the recipe.
As you can tell by the picture, we decided a bit of green was in order. I think cabbage would have been better for the crunch. Also, my bean collection is way down. I used white beans instead of black and kidney beans instead of pinto. It was all good.
We both gave this recipe a thumbs up.
and remember what Alice Longworth said: I have a simple philosophy: fill what’s empty, empty what’s full. Scratch where it itches. Big kiss, Lynn