Ingrédients pour 7 Layer Tortilla Pie
- 1 (15 ounce) can pinto beans, rinsed and drained
- 1 cup chunky salsa for the pie, plus more for serving
- 1 garlic clove, minced
- 1/2 cup fresh cilantro, chopped
- 1 (15 ounce) can black beans, rinsed and drained
- 1 cup chopped fresh tomato
- 6 (10 inch) flour tortillas
- 1 1/2 cups shredded cheddar cheese
- salsa, for serving
- sour cream, for serving
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Comment préparer 7 Layer Tortilla Pie
- Preheat oven to 400°F (200°C).
- Mash 1 (15-ounce) can of pinto beans in a large bowl. Stir in ¾ cup salsa and 1 clove minced garlic.
- In a separate bowl, combine ¼ cup salsa, ½ cup chopped cilantro, 1 (15-ounce) can black beans (rinsed and drained), and 1 cup chopped tomatoes.
- Place 1 (10-inch) flour tortilla in a 9-inch pie plate or tart dish.
- Spread ¾ cup of the pinto bean mixture evenly over the tortilla, leaving ½ inch border.
- Sprinkle with ¼ cup shredded cheese (cheddar, Monterey Jack, or pepper jack). Cover with another tortilla.
- Spread ⅔ cup of the black bean mixture over the second tortilla. Sprinkle with ¼ cup shredded cheese.
- Repeat layers (tortilla, pinto bean mixture, cheese, black bean mixture, cheese) twice more.
- Top with the last tortilla. Spread the remaining pinto bean mixture and cheese over the top tortilla.
- Cover the pie with aluminum foil and bake for 40 minutes.
- Remove foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly and the tortillas are lightly browned.
- Let cool for 10 minutes before cutting into wedges. Serve warm with your favorite salsa and sour cream.
Nutrition Information (Approximate per serving)
Sodium
43 g
Sugar
17g
Fat
57g
Carbs
29g
