- 2 (15 ounce) cans pinto beans (I got low sodium), drained and rinsed
- 1 cup tomato salsa*
- 1/4 cup tomatillo salsa*
- 2 cloves garlic, minced
- 2 tablespoons chopped fresh cilantro
- 1 (15 ounce) can black beans (I got low-sodium), rinsed and drained
- 1/2 cup chopped tomatoes
- 7 (8 inch) flour tortillas
- 2 cups cheese – I used a mixture of Monterey Jack and Cheddar, feel free to use any of the 3 or 4 Mexican cheese blends
- Sour cream
- Preheat oven to 400 degrees F (200 degrees C).
- In a large bowl, mash pinto beans. You can do that either using a fork or a blender. Stir in 1/2 cup tomato salsa, 1/4 cup tomatillo salsa and garlic into this mixture.
- In a separate bowl, mix together 1/4 cup tomato salsa, cilantro, black beans and tomatoes.
- 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. Spread with 2/3 cup black bean mixture, and top with 1/4 cup cheese. Repeat layering twice. Cover with remaining tortilla, and spread with remaining pinto bean mixture and cheese. So in the end, you should have 4 layers of the pinto bean mixture and 3 layers of the black bean mixture.
- Cover with foil, and bake in preheated oven for about 30-40 minutes. Spraying the foil with some cooking spray or oil will make sure that the cheese on the top layer does not get stuck to the foil once the pie has been cooked.
- Cut into wedges, and serve with guacamole (optional) and sour cream
* – I’ve used both pre-made salsa and salsa made from scratch. In my opinion, the pie turns out much better when fresh salsa is used. Just get a basic salsa recipe from the internet if you want to use fresh salsa as well. The main ingredients in my salsa were tomatoes, onions, garlic, cilantro and jalapeno peppers. I’ve also made this pie using both pre-made tomato and tomatillo salsa, and even that tastes fine.
I know it’s not the most picturesque dish, but trust me, it tastes delicious!