2 (15 ounce) cans refried beans
1 cup salsa, divided
2 cloves garlic, minced
1/4 cup sour cream
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 cheddar cheese
1 cup salsa
1/2 cup sour cream
Preheat oven to 400 degrees.
In a large bowl, combine refried beans, 3/4 cup salsa and the garlic.
In a separate bowl, mix together 1/4 cup salsa, 1/4 cup sour cream, cilantro, black beans and tomatoes.
Place 1 tortilla in a pie plate or springform pan. Spread 3/4 cup refried 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 refried bean mixture and cheese.
Cover with foil, and bake in preheated oven for about 40 minutes. Cut into wedges, and serve with salsa and sour cream.