|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|
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.
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.
BEANS add fibre and great taste to everyday meals. Canadians should consume 25-30 grams of fibre per day.