Mexican 7 Layer Meatless Tortilla Pie Recipe

7-Layer Meatless Tortilla Pie 


2 (15 ounce) cans pinto beans, drained

1 cup Pace® Picante Sauce

1/4 teaspoon garlic powder

2 tablespoons chopped fresh cilantro

1 (15 ounce) can black beans, drained

1 small tomato, chopped

7 (8 inch) flour tortillas

2 cups shredded Cheddar cheese


Mash pinto beans. Stir in 3/4 cup picante sauce and garlic.

Mix remaining picante sauce, cilantro, black beans and tomato.

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

Bake at 400 degrees F for 40 minutes or until hot. Uncover. Top with remaining cheese. Cut into wedges. Serve with additional picante sauce and sprinkle with additional cilantro if desired.

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