Name: Southwestern Tortilla Stack
Ingredients: 30 oz Can Vegetarian refried beans; 1/2 c Sour cream; 4 oz Can chopped green chilies,; Drained; 1/2 ts Ground cumin; 3 10 inch flour tortillas; 1 c Cheddar cheese, shredded; Salsa (optional)

The idea of staying close to one’s “first love” (Revelation 2:5) is referring to one’s devotion, not emotion. It is saying, “Let Christ be preeminent once again; do not let service take His place”… If we allow working for the Lord to take the place of walking with Him, there will be consequences… When you think about it, ministry really isn’t what we do for the Lord. It is what He does through us as we walk with Him.

Eddie Rasnake

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains, Dairy	Tex-Mex	Quick, Tex-mex, Easy	4	Servings

INGREDIENTS

30	oz	Can Vegetarian refried beans
1/2	c	Sour cream
4	oz	Can chopped green chilies,
		Drained
1/2	ts	Ground cumin
3		10 inch flour tortillas
1	c	Cheddar cheese, shredded
		Salsa (optional)

INSTRUCTIONS

Preheat oven to 425.  Grease 10 inch round casserole dish.
Combine beans, sour cream, chilies and cumin.  Set aside.
Place one tortilla in bottom of prepared casserole.  Top with half of the
bean mixture and one third of the cheese.  Top with second tortilla; repeat
layers of beans and cheese.
Cover with remaining tortilla; sprinkle with remaining cheese.  Cover.
Bake 20 minutes or until thoroughly heated.  Remove from oven, uncover and
let set for 5 minutes.
Cut into wedges, serve with salsa if desired.
Typed by not tested. == Courtesy of Dale & Gail Shipp, Columbia Md. MMMMM

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