7-Layer Meatless Tortilla Pie

A Mexican and a meatless meal in one? How can this go wrong??

This simple dish, served with a salad and some guacamole on the side, makes a perfect meal for any night, meatless or otherwise. And just to give it a little extra something I mixed in 1/2 cup of my yummy hummus 🙂

7-Layer Meatless Tortilla Pie

2 (15 oz) cans pinto beans, drained

1 cup picante sauce, divided

1/4 tsp garlic powder

2 T chopped fresh cilantro

1 (15 oz) can black beans, drained

1 small tomato, chopped

7 (8 inch) flour tortillas

2 cups shredded cheddar cheese

green onion for garnish

1. Mash pinto beans. Stir in 3/4 cup of the picante sauce and the garlic powder.

2. In a separate bowl, mix remaining picante sauce, cilantro, black beans, and tomato.

3. Place 1 tortilla in a pie dish or round baking dish. Spread 3/4 cup of the pinto bean mixture over tortilla to within 1/2-inch of the edges. Top with 1/4 cup cheese. Top with tortilla and 2/3 cup black bean mixture. Top that layer with 1/4 cup cheese. Repeat layers twice more. Finish topping with remaining tortilla and spread with last of the pinto bean mixture. Cover with foil.

4. Bake at {preheated} 400* oven for about 40 minutes or until hot. Uncover. Top with remaining cheese, tomato pieces, and green onion. Cut into wedges. Serve with additional picante sauce, guacamole, tortilla chips and salad.

*Ground cooked meat could easily be added to the mashed pinto bean mixture.

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