Tortilla Skillet

Ingredients:

• 1 - 15.5 ounce pinto beans, drained
• 1 - 4 ounce can green chiles, mild
• ¼ t. Oregano
• 1 -16 ounce jar salsa
• Salt and pepper
• 8 - 7: flour tortillas
• Vegan cheddar, optional
• Garden Salsa, optional

Directions:

1. In a bowl, combine pinto beans, chiles, chili powder, and oregano.
2. Stir in half the salsa and mix well.
3. Season with salt and pepper, to taste.
4. Mash the pinto mixtures with a potato ricer to break up ingredients.
5. Set aside.
6. Cover bottom of deep, heavy skillet with half of the remaining salsa.
7. Top with half of the tortillas, overlapping, as necessary.
8. Top the tortillas with the reserved beans mixture.
9. Top with remaining tortillas
10. Spread the remaining salsa over all.
11. Top with vegan cheddar, if using.
12. Cover with tight fitting lid and cook over a low flame for 15 minutes to heat through.
13. Top with my garden salsa, if using.

We put Garden Salsa on top and did use a bit of vegan cheddar cheese, too.

Makes 4 servings.