2 (15 ounce) cans pinto beans, drained and rinsed
1 cup salsa, divided
2 cloves garlic, minced
2 tablespoons chopped fresh cilantro
1 (15 ounce) can black beans, rinsed and drained
1/2 cup chopped tomatoes
7 (8 inch) flour tortillas
2 cups shredded reduced-fat cheddar cheese
1 cup salsa
1/2 cup sour cream

Preheat oven to 400 degrees F. In a large bowl, mash pinto beans. Stir in 3/4 cup salsa and garlic. In a separate bowl, mix together 1/4 cup salsa, cilantro, black beans, and tomato. Place 1 tortilla in a pie plate or tart dish. Spread 3/4 cup pinto bean mixture over tortilla to within 1/2 inch of edge. Top with 1/4 cup cheese, and cover with another tortilla. Spread 2/3 cup black bean mixture over, and top with 1/4 cup cheese. Repeat layers twice more. Cover with remaining tortilla, and spread with remaining pinto bean mixture and cheese. Cover with foil. Bake in preheated oven for about 40 minutes. Cut into wedges, and serve with salsa and sour cream.

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