2-15 oz. cans Pinto Beans, drained and rinsed
3/4 cup chunky Salsa
2 Garlic Cloves, minced
2 T. fresh Cilantro, chopped
1-15 oz. can Black Beans, rinsed & drained
¼ cup chunky Salsa
½ cup chopped Tomato
7-8" Flour Tortillas
2 cups Cheddar Cheese, shredded
1 cup Salsa
½ cup Sour Cream

 

Preheat oven to 400°.

In a large bowl, mash pinto beans, then stir in 3/4 cup salsa and garlic. In a separate bowl, mix together ¼ 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 ½" of edge. Top with ¼ cup cheese, and cover with another tortilla. Spread with 3/4 cup black bean mixture, and top with ¼ cup cheese. Repeat layering twice more. Cover with last 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. Serves 6.