Double Crust Seven Layer Tortilla Pie

This dish is extremely hearty and could become your new favorite comfort food.




2 (9-in) unbaked pie crusts 2 (15 ounce) cans pinto beans, drained and rinsed 1 cup salsa, divided 2 cloves garlic, minced 2 tablespoons chopped fresh cilantro 1 (15 ounce) can black beans, rinsed and drained ½ cup chopped tomatoes 7 (8 inch) flour tortillas 2 cups shredded Cheddar cheese 1 cup salsa ½ cup sour cream

Nutritional information

No nutrition information available


1. Preheat oven to 325 degrees 2. In a large bowl, mash pinto beans. Stir in ¾ cup salsa and garlic. 3. In a separate bowl, mix together ¼ cup salsa, cilantro, black beans and tomatoes. 4. Place 1 tortilla in a pie plate or tart dish. Spread ¾ cup pinto bean mixture over tortilla to within ½ inch of edge. Top with ¼ cup cheese, and cover with another tortilla. Spread with ⅔ cup black bean mixture, and top with ¼ cup cheese. Repeat layering twice. Cover with remaining tortilla, and spread with remaining pinto bean mixture and cheese. 5. Cover with the remaining crust upside down and bake for 1 hour.