Triple-Decker Tortilla

1 cup canned pinto beans, drained OR refried beans

salsa

tortillas (flour or corn)

whole-kernel 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.

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