Campbell's Kitchen Home > Recipes > 7-Layer Meatless Tortilla Pie

7-Layer Meatless Tortilla Pie

Black beans and pinto beans are flavored with Pace® Picante Sauce and seasonings to make separate and delicious bean mixtures, which are then layered with flour tortillas and Cheddar cheese, and baked until hot, cut into wedges and served.

2 cans (about 15 ounces each) pinto beans, rinsed and drained

1 cup Pace® Picante Sauce

1/4 teaspoon garlic powder  or 1 clove garlic, minced

2 tablespoons chopped fresh cilantro leaves

1 can (about 15 ounces) black beans, rinsed and drained

1 small tomato, chopped (about 1/2 cup)

7 flour tortillas (8-inch)

8 ounces 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.

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At a Glance

Prep: 20 minutes

Bake: 40 minutes

Makes: 6


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