Kia's 7-Layer Tortilla Pie

2 cans (about 15 ounces each) pinto beans, rinsed and drained

1 cup picante sauce 

1/4 teaspoon garlic powder  

2 tablespoons chopped fresh cilantro leaves

1 can (about 15 ounces) black beans, rinsed and drained

1 small tomato, chopped (about 1/2 cup)

7 flour tortillas (8-inch)

8 ounces shredded Cheddar cheese (about 2 cups)

  1. Mash the pinto beans in a medium bowl with a fork. Stir in 3/4 cup picante sauce and the garlic powder.
  2. In another medium bowl, stir the remaining picante sauce, cilantro, black beans and tomato.
  3. 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.
  4. Bake at 400°F for 40 minutes or until the filling is hot. Uncover the pie. Top with the remaining cheese. Cut the pie into wedges. Garnish with additional picante sauce, tomato, and cilantro.