Campbell's Kitchen


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

Ingredients

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)

Directions

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.

More From Kitchen Daily:

Slow Cooker Chipotle Quinoa Bake + Enchilada Filling Slow Cooker Chipotle Quinoa Bake + Enchilada Filling
Slow Cooker Chipotle Quinoa Bake + Enchilada Filling
Vegetarian Spaghetti Squash Tacos Vegetarian Spaghetti Squash Tacos
Vegetarian Spaghetti Squash Tacos
Vegetarian Chiles Rellenos with Fresh Salsa Vegetarian Chiles Rellenos with Fresh Salsa
Vegetarian Chiles Rellenos with Fresh Salsa

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

Terms of Service | Privacy Policy Corporate Site | Advertise With Us