Seven-Layer Pie (Appetizer)

Step 1: In a large skillet, saute bell peppers, onion, chilies, cilantro, oregano, chili powder and cumin in olive oil 5 minute, or until vegetables are tender.

Step 2: Add juice and cook until liquid reduced to 1 1/2 cup.

Step 3: Combine black beans and half of juice mixture in a bowl, and stir well.

Step 4: Stir cannellini beans into other half of juice mixture.

Step 5: Drain excess fluid from either or both sets of beans if too watery, then set aside (a small amount of sauce with the beans is okay).

Step 6: In a different bowl, combine cheeses.

Step 7: Line a 9-inch pie plate with foil, letting 6 inches extend over opposite edge of pie plate.

Step 8: Repeat with a second sheet of foil at right angles to the first, and coat foil with nonstick cooking spray.

Step 9: Place 1 tortilla on bottom of pie plate, and spread with 1 cup canellini beans mixture, then sprinklie with 1/3 cup of the combined cheeses.

Step 10: Place tortilla over cheese, pressing gently; spread with 1 cup black beans mixture, then sprinklie with 1/3 cup of the cheeses.

Step 11: Alternate white and black bean layers, cheeses and tortillas for four more layers, ending with a black bean layer and the last tortilla.

Step 12: Fold foil pieces over the top of the pie, and fold together edges to seal.

Step 13: Bake at 325°F 40 minutes.

Step 14: Remove from oven, let stand covered 20 minutes, peel back foil.

Step 15: Slide pie onto a serving plate and cut into 8 wedges.