INGREDIENTS
2 15 ounce cans
pinto beans, drained and rinsed
1 cup
salsa, divided
2 cloves
garlic, minced
2 tbsp
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