4 medium sized flour tortillas
nonstick cooking spray
1 cup refried beans
2/3 cup chopped green chilies (1 can, drained)
1 cup chopped tomato
1 cup salsa
6 ounces (1.5 cups) shredded cheddar cheese
1/4 cup sliced ripe olive
Preheat oven to 350°.
Remove tortillas from refrigerator; set aside. Spray a 9-inch pie pan with
nonstick cooking spray.
Mix together beans, chilies, and
tomatoes. Place 1 tortilla in pie pan. Spread with 1/4 bean mixture. Top with
1/4 of the salsa and 1/4 of the shredded cheddar cheese. Place second tortilla
on top of the cheese and repeat layers three more times. Top the last layer with
sliced black olives. Cover loosely with aluminum foil.
Bake for 25-30 minutes until heated
through and cheese is melted. Cut into 4-6 wedges to serve.
(Recipe is adapted from Azteca)