I love this recipe! It’s a great dinner for your busy summer evenings. It’s also super quick to assemble and so versatile. If you want you can add meat ground beef or turkey seasoned with some taco or fajita seasoning. Grilled chicken, turkey, pork also seasoned and sliced thin works great. If you are going to add a meat layer, do so after spreading the beans on the tortilla. Top with cheese and continue with standard directions.
This is a dinner that will please everyone in your family. I like to serve mine with shredded lettuce and diced tomatoes. If you don’t want to use sour cream, for a dip or dressing to drizzle on top of the pie, I mix some picante sauce and Ranch dressing together.
2 (15 ounce) cans pinto beans, drained
1 cup picante sauce
1/4 teaspoon garlic powder
2 tablespoons chopped fresh cilantro
1 (15 ounce) can black beans, drained
2 small tomato, chopped
7 (8 inch) flour tortillas
2 cups shredded Cheddar cheese
green onions, chopped
black olives, sliced
Mash pinto beans. Stir in 3/4 cup picante sauce and garlic powder.
Mix remaining picante sauce, cilantro, black beans and tomatoes.
Place 1 tortilla on baking sheet. Spread 3/4 cup pinto bean mixture over tortilla to within 1/2-inch of edge. (Add meat layer) 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, sprinkle with additional cilantro if desired, and optional toppings