I love Mexican food.
Tortillas and tacos are awesome. My favorite are tacos. You can’t eat them without everything falling on your plate. There is no good way to eat tacos. And they don’t even fit in your mouth.
Like this pie.
A bite of this pie is far from small.
Because it has 7 layers! + Salsa and sour cream getting all over the place.
It is awesome.
And it tastes awesome too.
Adaptation of Seven Layer Tortilla Pie, AllRecipes
- 1 can (19 oz) Romano beans
- 1 can (14 oz) red kidney beans
- 1 cup salsa, divided
- 2 cloves garlic, pressed
- 1/2 tsp chili powder
- 1/2 tsp paprika
- pinch cumin
- pinch garlic powder
- 1 can (19 oz) black turtle beans
- 1 can (398 ml) golden corn
- 1 tomato, seeded and diced
- 1 tbsp chopped cilantro
- 7 large whole-wheat tortillas (use brown rice tortillas for a gluten-free recipe)
- 2 cups medium cheddar cheese grated on the medium grating surface
- Salsa and sour cream, to serve with
Directions: Preheat oven to 400°F. In a large bowl, mash Romano and red kidney beans together. Stir in 3/4 cup salsa, pressed garlic and spices. In a separate bowl, mix together remaining 1/4 cup salsa, black beans, corn, diced tomato and chopped cilantro.
Place 1 tortilla on a pizza pan. Spread 3/4 cup of the mashed bean mixture over tortilla to within 1/2 inch of edge. Top with 1/4 cup cheese, and cover with an other tortilla. Spread with 1/3 of the black bean mixture and top with 1/4 cup cheese. Repeat layering twice. Cover with remaining tortilla and spread with remaining mashed beans. Top with remaining cheese.
Cover with foil and bake for 40 minutes. Cut into wedges and serve with salsa and sour cream.
As I said, everything about this tortilla pie is awesome.
It is filling. Very filling. Very hungry me could not eat more than that.
Mushy mashed beans, delicious black beans, sweet crunchy corn and juicy tomato. Everything goes perfectly together. It is a bit on the dry side but it is perfect with the added salsa.
And what is Mexican food without salsa dripping everywhere?