Ingredients Jump to Instructions ↓

  1. 2 can(s) pinto beans, drained

  2. 1 cup(s) salsa

  3. 1/4 teaspoon(s) garlic powder

  4. 2 tablespoon(s) chopped fresh cilantro

  5. 1 can(s) black beans, drained

  6. 7 tortillas

  7. 2 cup(s) shredded cheddar cheese

Instructions Jump to Ingredients ↑

  1. Preheat oven to 400. Mash pinto beans. Stir in 3/4 cup salsa and garlic. In separate bowl, mix remaining salsa, cilantro and black beans. 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. Top with 1 tortilla and 2/3 cup black bean mixture. 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 for 40 minutes or until hot. Uncover. Top with remaining cheese. Cut into wedges. Serve with additional salsa and sprinkle with additional cilantro if desired.


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