Hot green pepper slices, opt * 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