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Ingredients

2 tablespoons chopped fresh cilantro

1 cup salsa

1/2 cup sour cream

1 (15 ounce) can black beans, rinsed and drained

2 cloves garlic, minced

1/2 cup chopped tomatoes

7 (8 inch) flour tortillas

1 cup salsa, divided

2 cups shredded reduced-fat Cheddar cheese

2 (15 ounce) cans pinto beans, drained and rinsed

Steps

Step 1

Preheat oven to 400 degrees F (200 degrees C).

Step 2

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

Step 3

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

Step 4

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.

Step 5

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