Mexican Bean Pie

• 1 package Pillsbury pie crusts left out to soften for 15-20 minutes
• 1 medium onion chopped
• 1/2 green bell pepper, chopped
• 1/2 red bell pepper, chopped
• 3 cloves garlic, minced
• 2 T. light olive oil
• 1 16 oz. jar picante sauce like Pace
• 1 15 oz. can black beans rinsed and drained
• 1 15 oz. can chili beans, drained but not rinsed
• 1 8.75 oz can corn, drained
• 1/2 t. chili powder
• 1 t. cumin powder
• 4-5 7 inch whole wheat tortillas
• 12 oz shredded cheddar or monteray jack cheese or a mixture of the two.

1. Place one pie crust into pie dish letting crust hang over sides. Saute onion, peppers and garlic in olive oil over med. high heat until crisp tender about 3-4 min. Stir picante, drained beans, corn and spices into vegetable mixture. Simmer 10 min. Place 1 tortilla over crust, cover with 1/3 bean mixture, and top with 1/3 cheese. Repeat, two more times ending with tortilla and covering with remaining crust. You may need to tear the 5th tortilla to help cover the last layer. Seal and crimp edges of crust and cut slits in top. Bake in a 350 degree preheated oven for 40-45 minutes or until crust is golden brown with juices running through. Cool ten minutes before slicing and serve with sour cream.

minutes, onion, green bell pepper, red bell pepper, garlic, olive oil, picante sauce, black beans, chili beans, corn, chili powder, cumin powder, tortillas, cheddar

Taken from www.epicurious.com/recipes/member/views/mexican-bean-pie-1202254 (may not work)