Instructions: Coat a large skillet with nonstick cooking spray; add onion and saute until soft, adding garlic during the last minute of cooking. Add carrots and cook for 2 minutes. Mash beans slightly with fork; add to carrot mixture along with salsa. Cook an additional 5 minutes, stirring frequently. Set aside.

Spread 1 1/2 tablespoons of sour cream on one tortilla. Place in 9 inch deep-dish pie pan or quiche dish, coated with nonstick cooking spray. Spread one-third of the bean mixture (approximately 1 cup) on tortilla; sprinkle with one-third of the cheese. Repeat with remaining tortillas, stacking them on the first.

Bake for 15 minutes at 400 degrees; let sit for 5 minutes before cutting into wedges. Serve with additional sour cream and salsa, if desired.

Yields 4
servings

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