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