3 whole wheat tortillas (I like Garden of Eatin' 9 inch)
1 15 oz can refried pinto beans (any kind work)
1 cup thawed frozen corn
1/2 jar salsa (around 3 cups)
1/2 large Vidalia onion
1 cup chopped mushrooms (any kind work)
1/2 cup fresh cilantro
1/4-1/2 bag tortilla chips (9 oz bag)
1 Haas avocado
1/8 teaspoon salt
1 teaspoon lime juice
1 teaspoon cumin
-Preheat oven to 350 F.
-Grease the bottom of a 9x13 Pyrex/ glass casserole dish with Earth Balance or Spectrum Organic Shortening.
-Spread the refried beans onto the tortillas.
-Rip the tortillas with beans into smaller pieces and cover the bottom of the dish.
-Mix salsa, thawed corn, and onion in a bowl and spread on top of the tortillas.
-Layer the chopped mushrooms on top.
-Sprinkle fresh cilantro on top of the mushrooms.
-Crush up chips in your hands and cover the layers with chips.
-Bake for 13-15 minutes.
-While you are waiting for it to bake, cut open your avocado, mash it, add the salt, cumin, and some extra cilantro and lime juice if you want.
-When the time is up, take out the dish and spoon dollops of avocado on top.
-If you LOVE avocado, you may want to use two.
Any of the ingredients can be altered for your taste. If you really love it, add more :0) ENJOY!