Tortilla Bean Pie

• 1 medium onion, chopped
• 2 tablespoons canola oil
• 1 garlic clove, minced
• 1 can (15 ounces) pinto beans, rinsed and drained
• 1/4 teaspoon ground cumin
• 1/4 teaspoon chili powder
• 2 tablespoons chili sauce
• 4 flour tortillas (8 inches)
• 1/4 cup salsa
• 1 can (4 ounces) chopped green chilies, drained
• 3/4 cup shredded Monterey Jack cheese
• Shredded lettuce, chopped tomatoes, sour cream and/or additional salsa, optional

1. In a large skillet, cook onion in oil over medium heat until the onion is tender. Add garlic; cook 1 minute longer. Add the beans, cumin and chili powder. Reduce heat; simmer, uncovered, for 5 minutes, mashing the beans with a wooden spoon. Stir in chili sauce; set aside.
2. Wrap tortillas in foil; bake at 350u0b0 for 10 minutes. Unwrap; place one tortilla in a greased 9-in. deep-dish pie plate. Layer with a third of the bean mixture. Combine the salsa and chilies; spoon a third over the bean mixture. Sprinkle with 1/4 cup cheese. Repeat layers twice. Top with the remaining tortilla.
3. Cover and bake at 350u0b0 for 15-20 minutes or until heated through. Cut into wedges. Serve with lettuce, tomatoes, sour cream and salsa if desired.

onion, canola oil, garlic, pinto beans, ground cumin, chili powder, chili sauce, flour tortillas, salsa, green chilies, shredded monterey jack cheese, shredded lettuce

Taken from www.tasteofhome.com/recipes/tortilla-bean-pie/ (may not work)