Pace® Seven-Layer Meatless Tortilla Pie
2 cans (about 15 ounces each) pinto beans, drained
1 cup Pace® Picante Sauce
1/4 tsp. garlic powder or 2 cloves garlic, minced
2 tbsp. chopped fresh cilantro
1 can (about 16 ounces) black beans, drained
1 small tomato, chopped
7 flour tortillas, (8")
2 cups shredded Cheddar cheese, (8 ounces)
Mash pinto beans. Stir in 3/4 cup picante sauce and garlic powder.
Mix remaining picante sauce, cilantro, black beans and tomato.
Place 1 tortilla on baking sheet. Spread 3/4 cup pinto bean mixture over tortilla to within 1/2 inch of edge. 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°F. for 40 minutes or until hot. Uncover. Top with remaining cheese. Cut into wedges. Serve with additional picante sauce and garnish with additional cilantro.