This is an easy casserole that is fun to eat and making it is as easy as pie. I bumped into a friend at the library who sent me this recipe, tested it with a few friends last Saturday night. It’s so gooey and satisfying, a fantastic family meal. If you don’t love it, I’ll eat my words.

Here’s what you need

• 2 (15 ounce) cans organic pinto beans, drained and rinsed
• 1 jar GourGanics mild or spicy salsa, divided
• 2 tablespoons chopped fresh organic cilantro
• 1 (15 ounce) can organic refried beans
• 1/2 cup chopped fresh organic Roma tomatoes
• 7 (8 inch) organic flour tortillas
• 2 cups organic shredded Cheddar cheese
• 1/2 cup organic sour cream

Here’s how to make it

1. Preheat oven to 400 degrees F (200 degrees C).
2. In a large bowl, stir together a cup or so of salsa.
3. In a separate bowl, mix together 1/4 cup salsa, cilantro, beans and tomatoes.
4. Place 1 tortilla in a pie plate. 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 with 2/3 cup black bean mixture, and top with 1/4 cup cheese. Repeat layering twice. Cover with remaining tortilla, and spread with remaining pinto bean mixture and cheese.
5. Cover with foil, and bake in preheated oven for about 40 minutes. Cut into wedges, and serve with GourGanics salsa and a side of white rice.