Campbell's Kitchen

What's This?
Serving size 6
Prep Time
Total Time


2 can (about 15 ounces each) pinto beans, rinsed and drained1 cup Pace® Picante Sauce¼ tsp garlic powder or 1 clove garlic, minced2 Tbsp chopped fresh cilantro leaves1 can (about 15 ounces) black beans, rinsed and drained1 small tomato, chopped (about 1/2 cup)7 flour tortilla (8-inch)8 oz shredded cheddar cheese (about 2 cups)


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.

Tags: Dinner, Lunch, Main Dish, Bean & Legume, Cheese, Mexican, Southwestern, Easy, Baking, Cinco De Mayo, Potluck, Big Game Party

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