1 cup canned pinto beans, drained OR refried beans
tortillas (flour or corn)
shredded Monterey Jack flavored vegan cheese
Preheat oven to 450°F.
Lightly spray a 9-inch pie plate with nonstick cooking spray. Rinse, drain, and slightly mash pinto beans. Cook and stir beans over medium heat for 2 to 3 minutes. Set aside. (OR simply use refried beans)
Spoon ¼ cup salsa into bottom of prepared pie plate. Top salsa in pie plate with 1 six-inch tortilla, ½ the warm mashed beans, 1 six-inch tortilla, ½ cup whole-kernel corn, ¼ cup cheese, ¼ cup salsa, 1 six-inch tortilla, remaining bean mixture, 1 six inch corn tortilla, ½ cup salsa
Cover with foil; bake 12 minutes. Uncover. Sprinkle with ¼ cup cheese. Bake, uncovered, 3 minutes more.