Here’s an easy-to-make meatless dish that uses inexpensive pantry staples which result in a delicious Mexican inspired meal. Add different varieties of beans depending on what you have on hand and consider throwing in canned corn, jalapeños, sour cream, black olives and/or chopped green onions.
7 Layer Tortilla Pie
7 – 8 inch flour tortillas
1 – 15 oz. can pinto beans drained + 1/2 teaspoon cumin & 1/4 teaspoon chili powder
1 – 15 oz. can black beans, drained + 1/2 teaspoon cumin & 1/4 teaspoon chili powder
1 – 10 oz. can Ro-Tel diced tomatoes & green chilies
8 oz. package Mexican blend shredded cheese, divided (reserve half of cheese for top of pie and divide the rest to sprinkle on top of 4 individual layers of beans)
3/4 cup fresh guacamole (pictured is from Albertson’s deli)
Directions: Mash beans using a potato masher in two separate bowls, and mix with cumin and chili powder. Place one tortilla in a lightly greased cake or pie pan. Spoon half can of Ro-Tel on first tortilla and spread. Top with second tortilla, and spread half of black beans mixture and sprinkle with cheese. Repeat process layering rest of beans and Ro-Tel. You’ll end up with 2 layers of Ro-Tel, 2 layers pinto beans & cheese, and 2 layers black beans & cheese. Place final tortilla on top and sprinkle with the rest of shredded cheese. Cover with foil and bake in the oven at 350 degrees for around 20 minutes. Uncover and bake for an additional 5-10 minutes until melted and bubbly. Spread guacamole on top and serve. Makes about 6 servings.
Stay tuned for more Meatless Monday meals in the weeks and months to come! 🙂