3flour tortillas7-8 inches (I used whole wheat tortillas)
1cupsalsatry a fruity or spicy variety for a change of pace
15ouncesblack beansrinsed and drained
14.5ouncesdiced tomatodrained
1 ½cupsColby and Monterey Jack cheeseshredded
¼cupcilantrochopped
¼cupgreen onionsliced plus a little more for garnish
Optional toppings for serving: sour creamguacamole, black olives
Instructions
Preheat oven to 350 degrees F.
Place 1 flour tortilla in the bottom of a pan (round or square, 8-9 inches)
Spread ⅓ cup salsa over the first tortilla.
Layer ½ the black beans, ½ the tomatoes tomato, ½ cup cheese on top.
Sprinkle 2 Tablespoons of cilantro and 2 Tablespoons green onion on top.
Layer the second flour tortilla on top.
Repeat steps 3-5 to create the second layer.
Layer third flour tortilla on top.
Spread remaining salsa and cheese and green onion on top.
Cover with aluminum foil and bake for 20 minutes,
Remove foil and bake for 10 minutes more or until cheese is melted.
Allow pie to set for about 10 minutes before serving.
Serve with toppings such as sour cream and guacamole.
Video
Notes
To make this recipe low in carbs:
Use low-carb flour tortillas
Use diced chicken instead of black beans
Use a no sugar added salsa
Freezer notes:This dish freezes well. Once you have assembled the pie, cover with aluminum foil and wrap in plastic wrap. Be sure to label the pan. Store in the freezer for about 2 months. When you are ready to enjoy the dish, allow it to defrost in the refrigerator for about 24 hours first.