Seven Layer Tortilla Pie

Not your typical pie, but definitely delicious and featuring our Tequila Lime Salsa.

Ingredients

  • 30 oz. Pinto beans, drained, rinsed
  • 1 cup Robert Rothschild Farm Tequila Lime Salsa
  • 2 cloves Garlic, minced
  • 2 Tbsp. Fresh cilantro, chopped
  • 15 oz. Black beans, rinsed, drained
  • 1/2 cup Tomatoes, chopped
  • 7 Flour tortillas, 8 inch
  • 2 cups Cheddar cheese, shredded
  • 1 cup Robert Rothschild Farm Tequila Lime Salsa
  • 1/2 cup Sour cream
  • Directions
    1. Preheat oven to 400 degrees F. In a large bowl, mash pinto beans. Stir in 3/4 cup Tequila Lime Salsa and garlic.
    2. In a separate bowl, mix together 1/4 cup Tequila Lime Salsa, cilantro, black beans and tomatoes.
    3. 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.
    4. Spread with 2/3 cup black bean mixture, and top with 1/4 cup cheese. Repeat layering twice.
    5. Cover with remaining tortilla and spread with remaining pinto bean mixture and cheese.
    6. Cover with foil and bake in preheated oven for about 40 minutes. Cut into wedges, and serve with Tequila Lime Salsa and sour cream.

Products used in this recipe

Tequila Lime Salsa
Tequila Lime Salsa
$8.99
   

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