| 1 can (16 ounces) refried beans |
| 1 cup salsa, divided |
| 1 teaspoon minced garlic |
| 1 tablespoon dried cilantro |
| 1 can (15 ounces) black beans, rinsed and drained |
| 1 medium tomato, chopped |
| 7 medium flour tortillas |
| 2 cups grated cheddar cheese |
Preheat oven to 400 degrees.
In a bowl, combine refried beans, 3/4 cup salsa, and garlic.
In a separate bowl, combine remaining salsa, cilantro, black beans, and tomato. Place a tortilla in the bottom of a greased pie pan. Spread a fourth of the refried bean mixture over tortilla within 1/2 inch of edge. Sprinkle 1/4 cup cheese over beans and cover with another tortilla. Spoon a third of the black bean mixture over tortilla. Sprinkle 1/4 cup cheese over black bean mixture and cover with another tortilla. Repeat layers, ending with a final layer of refried bean mixture spread over last tortilla. Sprinkle with 1/2 cup cheese. Cover and bake 35–40 minutes. Serve individual pieces of pie with salsa and sour cream. Makes 4–5 servings.