Seven Layer Tortilla Pie

Not beautiful to photograph but quite tasty!

2 (15 ounce) cans pinto beans, drained
1 cup salsa, divided
2 cloves garlic, minced
2 tablespoons chopped fresh cilantro
1 (15 ounce) can black beans, rinsed and drained
1/2 cup chopped tomatoes
7 flour tortillas
2 cups shredded reduced-fat cheddar cheese
1 cup salsa
1/2 cup sour cream

Preheat oven to 400 degrees.

In a large bowl, mash pinto beans. Stir in 3/4 cup salsa and garlic.

In a separate bowl, mix together 1/4 cup salsa, cilantro, black beans and tomatoes.

Place 1 tortilla in a 9 inch round cake pan. 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.

Cover with foil, and bake in a preheated oven for about 40 minutes. Cut into wedges, and serve with salsa and sour cream.

Serves 6

Note: Carrie and I thought this would be a great way to use left over "Refrieds Without the Refry" beans and skip using the 2 cans of pinto beans.
Another note: Don't leave the cilantro out! It really adds wonderful flavor!

From allrecipes.com