SUBMITTED BY: Cindy Linville Crook
1 can black beans*
1 tsp chili powder
1/2 tsp ground cumin
8 (8-inch) flour tortillas
1 cup chunky salsa, divided
2 (6 oz cartons of guacamole
1 (8-oz) package shredded Mexican cheese blend
Garnish: sour cream, salsa and guacamole
Combine first 3 incredients, stirring well. Place 1 tortilla in a lightly greased 9-inch round cake pan; spread with half of bean mixture, and top with another tortilla. Spread with 1/2 cup sals, and top with another tortilla. Spread w/ half of guacamole, and top w/ another tortilla. Sprinkle w/ half of cheese, and top with another tortilla.
Repeat layers w/ remaining ingredients except cheese. Cover with foil and bake at 350 degrees for 20 minutes; uncover and sprinkle w/ remaining cheese. Bake, uncovered, 3 to 5 minutes. Cut into wedges to serve. Garnish w/ sour cream, salsa and guacaomole, if desired.
*This recipe calls for vegetarian refried beans – my family loves black beans so we use these instead.
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