7-Layer Meatless Tortilla Pie

You may want to make two of these pies because one will be gone almost
as soon as it hits the table! Picky eaters? No problem — they gobble
this up too.

7-Layer Meatless Tortilla Pie
from Campbell's Kitchen

Prep Time: 20 min.
Bake Time: 40 min.

2 cans (about 15 ounces *each*) pinto beans, rinsed and drained
1 cup Pace® Picante Sauce
1/4 teaspoon garlic powder *or* 1 clove garlic, minced
2 tablespoons chopped fresh cilantro leaves
1 can (about 15 ounces) black beans, rinsed and drained
1 small tomato, chopped (about 1/2 cup)
7 flour tortillas (8-inch)
8 ounces shredded Cheddar cheese (about 2 cups)

1. Mash the pinto beans in a medium bowl with a fork. Stir in *3/4 cup*
picante sauce and the garlic powder.

2. Stir the remaining picante sauce, cilantro, black beans and tomato in
a medium bowl.

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

4. Bake at 400°F. for 40 minutes or until the filling is hot. Uncover
the pie. Top with the remaining cheese. Cut the pie into *6* wedges.
Serve with additional picante sauce and sprinkle with additional
cilantro, if desired.

Makes: 6 servings (1 wedge each).

Kitchen Clip
Taco-seasoned ground beef or chicken can also be layered into pie if you
think you'll miss the meat. A dollop of sour cream is good here too!
Received on Fri Jun 25 20:14:12 2010