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Seven-Layer Tortilla Pie
Submitted by:  Karen Greenlee


  Prep Time:    15 Minutes
Cook Time:   40 Minutes


"Looks like a pie, cuts like a pie, and tastes like a little bit of Southwestern heaven. This casserole is made from pinto and black beans layered with tortillas and cheese. Picante sauce gives it just the right kick. You can replace the Cheddar cheese with Monterey Jack if you like."
2 (15 ounce) cans pinto beans, drained and rinsed
1 cup salsa
2 cloves garlic, minced
2 tablespoons chopped fresh cilantro
1 (15 ounce) can black beans, rinsed and drained
1/2 cup chopped tomatoes
7 (8 inch) flour tortillas
2 cups shredded reduced-fat Cheddar cheese
1 cup salsa
1/2 cup sour cream

In a large bowl, mash pinto beans. Mix in 3/4 cup picante sauce and garlic.


In a separate bowl, mix together 1/4 cup picante sauce, cilantro, black beans, and tomato.


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 2/3 cup black bean mixture over, and top with 1/4 cup cheese. Repeat layers twice more. Cover with remaining tortilla, and spread with remaining pinto bean mixture and cheese. Cover with foil.


Bake at 400 degrees F (205 degrees C) for about 40 minutes. Cut into wedges, and serve with remaining picante sauce and sour cream.

Makes 6 servings


Nutrition at a glance
Servings Per Recipe: 6
per serving
Calories 501
Protein 27g
Total Fat 13g
Sodium 1517mg
Cholesterol 16mg
Carbohydrates 70g
Fiber -