This Vegetarian casserole is like a Mexican Lasagna, with layers of flour tortilla (instead of lasagna noodles), salsa (instead of tomato sauce), pinto beans (instead of meat sauce), and Monterey Jack cheese (instead of Mozzerella).
Preheat oven to 350 degrees F.
Coat a large nonstick skillet with cooking spray. Heat over medium
high heat. Add onion and garlic. Sauté until tender. Stir in beans, cumin, and chili powder. Reduce heat; cook 5 minutes or until bean mixture is a thick paste, mashing beans with a wooden spoon. Stir in chili sauce; set aside.
Combine salsa and green chiles in a small bowl. Stir well; set aside.
Coat a medium sized casserole dish with cooking spray. Place a tortilla in dish. Spread one third of bean mixture over tortilla. Top bean mixture with one third of the salsa mixture and one third of the cheese. Repeat two more times. Cover with foil and bake for 15 minutes. Remove from oven. Serve with shredded lettuce and fresh tomatoes.