Tortilla Torte

Directions

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.

Sauté 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℉ (180℃) for 10 min or until thoroughly heated.

Place a tortilla on a baking sheet lightly coated with cooking spray.

Top with ⅓ bean mixture, ⅓ picante sauce mixture, ¼ cup cheese and 2 teaspoon olives.

Repeat layers twice, top with remaining tortilla.

Cover with foil and bake at 350℉ (180℃) F 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.