Here's a delicious meat free dish with a wonderful Tex-Mex flavor! Now, for me to say any dish that doesn't include meat, in some form, is really saying something. This dish was filling enough that you could serve it on it's own, but would be great served with a small salad or some Spanish rice. I do want to warn you that this is not a quick fix meal as it needs to bake for 40 minutes and will take at least 20 minutes of prep time, so just keep that in mind.
2 cans (about 15 oz each) pinto beans, rinsed and drained
1 cup pace Picante Sauce
1/4 teaspoon garlic powder or 1 clove garlic, minced
2 tablespoons chopped fresh cilantro leaves
1 can (about 15 ounces) black beans, rinsed and drained
1 small tomato
7 flour tortillas (8 inch)
8 ounces shredded cheddar cheese (about 2 cups)
Mash the pinto beans in a medium bowl with a fork. Stir in 3/4 cup picante sauce and the garlic powder. (You could easily substitute pinto beans with re-fried beans for more flavor)
Stir the remaining picante sauce, cilantro, black beans and tomato in a medium bowl.
Place 1 tortilla onto a baking sheet. Spread 3/4 cup pinto bean mixture over the tortilla to within 1/2-inch of the edge. Top with 1/4 cup cheese. Top with 1 tortilla and 2.3 cup black bean mixture. Top with 1/4 cup cheese. Repeat the layers twice more. Top with the remaining tortilla and spread with the remaining pinto bean mixture. Cover with aluminum foil.
Bake at 400 degrees F for 40 minutes or until the filling is hot. Uncover the pie. Top with the remaining cheese. Cut the pie into 6 wedges. Serve with additional picante sauce and sprinkle with additional cilantro, if desired.