Ingredient List

1/3 cup	vegetable oil	75 mL
5	flour tortillas (8 inch)	5
1	can (14 oz./398 mL) Beans in Tomato Sauce	1
2-3 tsp	chili powder	10-15 mL
1 tsp	oregano	5 mL
1/2 tsp	garlic powder	2 mL
1/2 tsp	onion powder	2 mL
1/4 tsp	cumin	1 mL
1	can (4 oz./114 mL) chopped green chili peppers (or jalapeno), drained	1
1 1/2 cups	grated mozzarella or Monterey Jack cheese	375 mL
1/2 cup	grated cheddar cheese, shredded lettuce, chopped tomatoes, taco sauce or Mexican salsa	125 mL

Directions

In a 10" (25 cm) skillet, heat oil over medium heat. Fry tortillas in hot oil for 5 to 10 seconds each side until lightly browned and blistered. Drain on paper towels. Puree beans and sauce in blender with seasonings until smooth. Place one tortilla on ungreased cookie sheet; top with 1/4 bean mixture, 1/4 chilies, and 1/4 mozzarella cheese. Repeat layers 3 more times ending with last tortilla on top; sprinkle with cheddar cheese. Bake 375 F (190 C) 20-25 minutes until heated through and cheese melts. Let stand 5 minutes. Garnish with lettuce, tomatoes. Cut in wedges, serve with taco sauce or salsa and raw vegetable crudités for lunch, or with Mexican rice for a supper dish.

Microwave Method:
Fry tortillas as directed above. Prepare beans and assemble layers on a micro-proof platter as directed above. Heat uncovered at 50% power 6-8 minutes until heated through. Let stand 5 minutes. Serve as above.

Makes 4 servings

Nutrition Facts For 1 serving
Amount	% Daily Value
Energy 589 kcal
Fat 33.2 g
Carbohydrates 52.9 g
Protein 24.2 g
Total Dietary Fibre 10.7 g