This is a fantastic Mexican pie that will make everyone happy! Meat will not even be needed, but of course it would be so easy to add in if desired…sometimes I use a veggie meat substitution. I like to let it sit for awhile and then cut into wedges. The good news is, it is even better the next day!
It is almost like a Mexican Lasagna. Also, the possibilities are endless with what to put in…get creative, I make it different every time. So enjoy this Easy, Healthy, and Delicious Meal=A Moni Meal!
Makes about 8 Wedges
2 (15 oz) cans Pinto Beans, rinsed and drained
1 cup salsa, divided
2 cloves garlic, minced
Seasoning salt and pepper to taste
2 tbs cilantro (optional)
1 (15 oz) black beans, rinsed and drained (low-sodium)
1/2 cup tomatoes,1/2 cup zucchini, and 1 cup red bell peppers, and any other veggies you prefer
7 (8-inch) whole-wheat tortillas, I have also used Tomato Basil and Spinach tortillas which are great too!
2 cups shredded cheese, (low-fat if you prefer)
1 cup of salsa
1/2 cup Greek yogurt, or low-fat sour cream
1. Preheat oven to 400 F.
2. In a large bowl, mash the pinto beans, add 3/4 cup salsa, seasonings and pepper, and garlic, mix well.
3. In a separate bowl, mix black beans, tomatoes, veggies, and 1/4 cup remaining salsa, and cilantro if using, Mix together.
4. I find using a cheese-cake pan works best for keeping the form with it all and mess-free. Spray the bottom of the pan with Cooking spray, Place one tortilla down, Top with 3/4 cup pinto bean mixture and sprinkle with 1/4 cheese. Place another tortilla, top with 1/2 cup of black bean mixture and sprinkle again with 1/4 cup cheese. Repeat the layering. Top with remaining tortilla and top with pinto mixture and sprinkle remaining cheese.
5. Cover with foil. Cook at 400 for 40 mins. Take foil off and broil the top for about 3-5 mins. Serve with salsa and yogurt (or sour cream.) YUM!