Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 cn 15 oz pinto beans or 1 1/2 c
Vegetable cooking spray*
1/2 c Chopped onion
1 Clove garlic, minced
1/4 ts Ground cumin (sub. turmeric)
1/4 c Picante sauce
1 cn 4 oz chopped green chiles
4 8" wh.wheat flour tortillas
3/4 c Shred. Monterey Jack cheese
2 tb Sliced ripe olives
2 c Shredded lettuce
1 md Tomato, chopped
Hot green pepper slices, opt

* Bean mixture required extra liquid - used vegetable oil

Place pinto beans in a colander, rinse under cold tap water and allow
to drain.

Coat a large skillet with cooking spray; place over medium heat. Saute
onion and garlic until tender. Stir in reserved beans and cumin.
Reduce heat. Cook, uncovered, 30 min. or until mixture is a thick
paste. Stir occasionally and mash beans with a wooden spoon. Set
aside.

Combine picante sauce and green chiles. Set aside.

Wrap tortillas in aluminum foil and bake at 350 for 10 min or until
thoroughly heated.

Place a tortilla on a baking sheet lightly coated with cooking spray.
Top with 1/3 bean mixture, 1/3 picante sauce mixture, 1/4 c cheese
and 2 tsp olives. Repeat layers twice, top with remaining tortilla.

Cover with foil and bake at 350F for 15 min or until thoroughly
heated.

Transfer to a serving platter. Arrange shredded lettuce around
torte. Top lettuce with chopped tomato and garnish with hot green
pepper slices, if desired. Cut into wedges to serve. 4 servings

269 calories per serving Protein 13.0, Fat 8.7, Carbohydrate 36.5,
Fiber 10.3, Cholesterol 17 Sodium 409, Potassium 462

Source: Cooking Light Tex-Mex from Warner Books Tested with many
substitutions by Elizabeth Rodier Oct 93

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