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7-Layer Meatless Tortilla Pie

7-Layer Meatless Tortilla Pie

3.17 6

Black beans and pinto beans are flavored with Pace® Picante Sauce and seasonings to make separate and delicious bean mixtures, which are then layered with flour tortillas and Cheddar cheese, and baked until hot, cut into wedges and served.

serves 6 people

Ingredients

cost per recipe: $7.40

The price is determined by the national average.

  • 2

    cans (about 15 ounces each ) pinto beans, rinsed and drained

  • 1

    cup Pace® Picante Sauce

  • 1/4

    teaspoon garlic powderor 1 clove garlic, minced

  • 2

    tablespoons chopped cilantro

  • 1

    can (about 15 ounces) black beans, rinsed and drained

  • 1

    small tomato, chopped (about 1/2 cup)

  • 7

    flour tortilla

  • 2

    cups shredded Cheddar cheese(about 8 ounces)

view nutrition info

How to Make It

Mash the pinto beans in a medium bowl with a fork. Stir in 3/4 cup picante sauce and the garlic powder. Stir the remaining picante sauce, cilantro, black beans and tomato in a medium bowl. 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. 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.
Step 1

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

Step 2

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

Step 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.

Step 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.

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Made With
Pace® Picante Sauce

Pace® Picante Sauce

Ratings & Reviews

(6)
  • maudie55

    February 23, 2012

    7-Layer Meatless Tortilla Pie

    Was a little more difficult to make than I thought it would be since you have to mash TWO cans of beans with a fork. I do not have a masher. Since I was making this for adults I added onions and extra cilantro. I used at LEAST half the cheese it called for to trim some calories and it turned out delicious. I baked it with avacado slices on the top and served it with sour cream and extra salsa. I love how the tortilla edges crisped up into chips. Yum! I would serve it with a side of spanish rice next time.

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  • Don M.

    November 16, 2011

    7-Layer Meatless Tortilla Pie

    I used my own pinto beans and added ground beef. Excellent and easy dish.

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  • Ramona E.

    November 5, 2009

    7-Layer Meatless Tortilla Pie

    Passed the scrutinizing of even the pickiest little ones! This was gobbled up COMPLETELY. Next time I will have to make 2 or 3 of these and be sure to prepare some sides to serve with it!

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  • mary.makin

    January 19, 2009

    7-Layer Meatless Tortilla Pie

    While this is an attractive and tasty dish, it was impossible to serve without being extremely messy. I will stick to my other recipe!

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  • andrew j.

    May 23, 2007

    7-Layer Meatless Tortilla Pie

    YUMMMMMM!!!

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    (0) (0)

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