1 c. canned pinto beans, drained
2 Tbsp. bottled, sliced jalapeno peppers (optional)
1/4 c. salsa
Preheat oven to 450 degrees. Lightly spray 9-inch pie plate with
nonstick cooking spray. Rinse, drain and slightly mash pinto
beans. Stir in jalapeno peppers.
In a skillet, cook and stir beans over medium heat for 2 to 3
minutes. Set aside. Spoon into bottom of prepared pie plate the
Top salsa in pie plate (in order): one 6-inch corn tortillas,
1/2 of the warm mashed beans, another tortilla, 1/2 cup frozen
whole kernel corn, 1/4 cup shredded reduced fat Monterey Jack
cheese, 1/4 cup salsa, another 6-inch corn tortilla, remaining bean
mixture, another corn tortilla and 1/2 cup salsa.
Cover with foil. Bake 12 minutes (or cover with microwave-safe
plastic wrap and microwave 4 minutes, rotating once). Uncover and
sprinkle with 1/4 cup shredded reduced-fat Monterey Jack cheese.
Bake, uncovered, 3 minutes. Microwave 30 seconds. Sprinkle with
1/2 avocado, seeded, peeled and chopped. Add one tablespoon fresh
chopped cilantro. Chopped tomatoes would be nice, too. Yields 4
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