Tortilla Torte

• 1 can pinto beans
• 1/2 cup onions chopped
• 1 clove garlic minced
• 1/4 cup picante sauce
• 1 can green chili peppers
• 4 each flour tortillas
• 3/4 cup monterey jack cheese
• 2 tablespoons olives ripe, sliced
• 2 cups lettuce shredded
• 1 medium tomatoes chopped

1. Place pinto beans in a colander, rinse under cold tap water and allow to drain.
2. Coat a large skillet with cooking spray; place over medium heat.
3. Saute onion and garlic until tender.
4. Stir in reserved beans and cumin.
5. Reduce heat.
6. Cook, uncovered, 30 min.
7. or until mixture is a thick paste.
8. Stir occasionally and mash beans with a wooden spoon.
9. Set aside.
10. Combine picante sauce and green chiles.
11. Set aside.
12. Wrap tortillas in aluminum foil and bake at 350F (180C) for 10 min or until thoroughly heated.
13. Place a tortilla on a baking sheet lightly coated with cooking spray.
14. Top with 13 bean mixture, 13 picante sauce mixture, 1/4 cup cheese and 2 teaspoon olives.
15. Repeat layers twice, top with remaining tortilla.
16. Cover with foil and bake at 350F (180C) F for 15 min or until thoroughly heated.
17. Transfer to a serving platter.
18. Arrange shredded lettuce around torte.
19. Top lettuce with chopped tomato and garnish with hot green pepper slices, if desired.

pinto beans, onions, garlic, picante sauce, green chili peppers, flour tortillas, cheese, olives, tomatoes

Taken from recipeland.com/recipe/v/tortilla-torte-46656 (may not work)