Tortilla Bean Pie

Name: Tortilla Bean Pie
Ingredients: 1 medium onion, chopped; 2 tablespoons canola oil; 1 garlic clove, minced; 1 can (15 ounces) pinto beans, rinsed and drained; 1/4 teaspoon ground cumin; 1/4 teaspoon chili powder; 2 tablespoons chili sauce; 4 flour tortillas (8 inches); 1/4 cup salsa; 1 can (4 ounces) chopped green chilies, drained; 3/4 cup shredded Monterey Jack cheese; Shredded lettuce, chopped tomatoes, sour cream and/or additional salsa, optional

12 ingredients

3 steps

Ingredients

1 medium onion, chopped
2 tablespoons canola oil
1 garlic clove, minced
1 can (15 ounces) pinto beans, rinsed and drained
1/4 teaspoon ground cumin
1/4 teaspoon chili powder
2 tablespoons chili sauce
4 flour tortillas (8 inches)
1/4 cup salsa
1 can (4 ounces) chopped green chilies, drained
3/4 cup shredded Monterey Jack cheese
Shredded lettuce, chopped tomatoes, sour cream and/or additional salsa, optional

Directions

1

In a large skillet, cook onion in oil over medium heat until the onion is tender. Add garlic; cook 1 minute longer. Add the beans, cumin and chili powder. Reduce heat; simmer, uncovered, for 5 minutes, mashing the beans with a wooden spoon. Stir in chili sauce; set aside.
2

Wrap tortillas in foil; bake at 350° for 10 minutes. Unwrap; place one tortilla in a greased 9-in. deep-dish pie plate. Layer with a third of the bean mixture. Combine the salsa and chilies; spoon a third over the bean mixture. Sprinkle with 1/4 cup cheese. Repeat layers twice. Top with the remaining tortilla.
3

Cover and bake at 350° for 15-20 minutes or until heated through. Cut into wedges. Serve with lettuce, tomatoes, sour cream and salsa if desired.