Name: Tortilla Torte
Ingredients: 1 cn 15 oz pinto beans or 1 1/2 c; Vegetable cooking spray*; 1/2 c Chopped onion; 1 Clove garlic, minced; 1/4 ts Ground cumin (sub. turmeric); 1/4 c Picante sauce; 1 cn 4 oz chopped green chiles; 4 8" wh.wheat flour tortillas; 3/4 c Shred. Monterey Jack cheese; 2 tb Sliced ripe olives; 2 c Shredded lettuce; 1 md Tomato, chopped; Hot green pepper slices, opt

The remedy is to turn back to the cross. Our Lord proved to us the redemptive power of suffering for His sake. But we have to choose it. We are constantly tempted to withdraw into self-protection and anger and defensiveness. But looking to the Lord moment by moment, we can embrace the cross with its pain and see Him use us to communicate more grace to people who aren’t even asking for it. We didn’t ask, and He suffered for us anyway. That kind of love was the only power that could get through to us. And it did.

Ray Ortlund

CATEGORY	CUISINE	TAG	YIELD
Grains, Vegetables, Dairy	Tex-Mex	Low-cal, Main dish	4	Servings

INGREDIENTS

1	cn	15 oz pinto beans or 1 1/2 c
		Vegetable cooking spray*
1/2	c	Chopped onion
1		Clove garlic, minced
1/4	ts	Ground cumin (sub. turmeric)
1/4	c	Picante sauce
1	cn	4 oz chopped green chiles
4		8" wh.wheat flour tortillas
3/4	c	Shred. Monterey Jack cheese
2	tb	Sliced ripe olives
2	c	Shredded lettuce
1	md	Tomato, chopped
		Hot green pepper slices, opt

INSTRUCTIONS

* Bean mixture required extra liquid - used vegetable oil
Place pinto beans in a colander, rinse under cold tap water and allow to
drain.
Coat a large skillet with cooking spray; place over medium heat. Saute
onion and garlic until tender. Stir in reserved beans and cumin. Reduce
heat.  Cook, uncovered, 30 min. or until mixture is a thick paste. Stir
occasionally and mash beans with a wooden spoon. Set aside.
Combine picante sauce and green chiles.  Set aside.
Wrap tortillas in aluminum foil and bake at 350 for 10 min or until
thoroughly heated.
Place a tortilla on a baking sheet lightly coated with cooking spray. Top
with 1/3 bean mixture, 1/3 picante sauce mixture, 1/4 c cheese and 2 tsp
olives.  Repeat layers twice, top with remaining tortilla.
Cover with foil and bake at 350F for 15 min or until thoroughly heated.
Transfer to a serving platter.  Arrange shredded lettuce around torte. Top
lettuce with chopped tomato and garnish with hot green pepper slices, if
desired. Cut into wedges to serve. 4 servings
269 calories per serving Protein 13.0, Fat 8.7, Carbohydrate 36.5, Fiber
10.3, Cholesterol 17 Sodium 409, Potassium 462
Source:  Cooking Light Tex-Mex from Warner Books Tested with many
substitutions by Elizabeth Rodier Oct 93

A Message from our Provider:

“Gratitude produces deep, abiding joy because we know that God is working in us, even through difficulties.”