Tuesday, July 26, 2011

Mexican 7-Layer Pie

For you, Mrs. Lung! :-) :-)
Here's a really good new recipe that I found.

1st Mixture
2 (15 ounce) cans pinto beans, drained and rinsed
1 cup salsa, divided
2 cloves garlic, minced

2nd Mixture
2 tablespoons chopped fresh cilantro
1 (15 ounce) can black beans, rinsed and drained
1/2 cup chopped tomatoes

7 (8 inch) flour tortillas
3 or 4 cups shredded Cheddar cheese (Use as much of this as you’d like to!  Our family loves cheese, so I think I used more than what it called for.)  
1 cup salsa
1 cup sour cream
It would also be really good with some mexican rice and pre-cooked chicken chunks in there somewhere!
  1. Preheat oven to 400 degrees F (200 degrees C).
  2. In a large bowl, mash pinto beans. Stir in 3/4 cup salsa and garlic.
  3. In a separate bowl, mix together 1/4 cup salsa, cilantro, black beans and tomatoes.
  4. Place 1 tortilla in a pie plate or tart dish. Spread 3/4 cup pinto bean mixture over tortilla to within 1/2 inch of edge. Top with 1/4 cup cheese, and cover with another tortilla. Spread with 2/3 cup black bean mixture, and top with 1/4 cup cheese. Repeat layering twice. Cover with remaining tortilla, and spread with remaining pinto bean mixture and cheese.
  5. Cover with foil, and bake in preheated oven for about 40 minutes. (I had to cook it longer) Cut into wedges, and serve with salsa and sour cream.
Happy cooking!

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