7-Layer Tortilla Pie

Mexican food in the Henry House is not only enjoyed...it is loved. So, when I came across a recipe for a meatless tortilla pie, I jumped on it! I only tweaked it a bit but as anyone could have predicted...it was devoured by all! Enjoy!

7-layer Tortilla Pie

Ingredients

2 cans of pinto beans (rinsed and drained)
1 cup salsa
1 clove of garlic (minced)
1 can of black beans (rinsed and drained)
1 tomato (chopped)
1 onion (chopped)
7 flour tortillas
2 cups of shredded Mexican cheese (or a lot more if you are me)


Directions

Start by preheating your oven to 400 degrees then mash your pinto beans in a medium bowl with a fork. This was hard...so I made Chris do it! You could also just buy cans of re-fried beans, but the mashed pinto beans were delicious! Next stir in 3/4 cup of your salsa and add half of your diced onion and all of your minced garlic.

In a separate bowl, mix together the remainder of your salsa, black beans, tomato, and the remainder of your onion.

Now, the fun part! Toss a tortilla on a baking sheet and spread around 3/4 of a cup of your pinto bean mixture over the tortilla, leaving about 1/2 an inch to the edge. Top with about 1/4 cup of your cheese.

Toss another tortilla on top and spread about 2/3 cup of the black bean mixture with about a 1/4 cup of cheese on top.

Repeat a couple more times and top with the pinto bean mixture.

Cover with aluminium foil and bake for 40 minutes. When done, remove from the oven, uncover, and sprinkle the rest of your cheese on top.

Cut into 6 or so wedges and serve! We served with a bit of sour cream and guacamole!

Little Miss Lily tore it up! She even asked for "more" a few times!

As super girl...still in her pajamas...yep, pajamas all day...best day ever.