Cowboy Bean - Tortilla Bake

This is a quick, easy vegetarian supper that I made up and usually rely on when I'm not in the mood for fancy. The beans are a flavor mix-up of chili and barbecue, with lots of cheese, all layered with tortillas and onions.

• Ready In: 1 hr 20 mins
• Serves: 3-4

Ingredients

• 1  tablespoon olive oil
• 1  small onion, chopped
• 2  garlic cloves, minced
• 1 (16 ounce) can kidney beans, drained and rinsed
• 1 (14 1/2ounce) can diced tomatoes, drained
• 1 (8 ounce) can tomato sauce
• 2  tablespoons chili powder
• 1  tablespoon dried oregano
• 1  tablespoon ground cumin
• 1  tablespoon Worcestershire sauce or 1  tablespoon vegetarian worcestershire sauce
• 1⁄2 tablespoon liquid smoke
• 3  flour tortillas
• 4  ounces sharp cheddar cheese, sliced
• 1 1⁄2 cups  shredded cheddar cheese or 1 1⁄2 cups monterey jack and cheddar cheese blend
• 2  green onions, sliced
•  salt and pepper
•  paprika, to sprinkle on top
•  garlic salt, to sprinkle on top

Directions

1. In a medium saucepan, sauté onion and garlic in olive oil until lightly browned.
2. Add chili powder, oregano and cumin and briskly stir until spices give up some aroma, then stir in tomato sauce.
3. Combine well.
4. Add beans, tomatoes, Worcestershire Sauce and Liquid Smoke.
5. Cover and simmer over low heat for 15 minutes.
6. Preheat oven to 350°F.
7. In an 8x8 baking dish, place one flour tortilla.
8. Spoon on 1/3 of the beans, then half of the sliced cheese, then half of the chopped green onions.
9. Repeat; one more tortilla, more beans, then sliced cheese and onion.
10. Top with the third tortilla, spoon on the last 1/3 of beans, then top with the shredded cheese.
11. Sprinkle top with paprika and garlic salt, cover with foil, and bake in preheated 350°F oven for 20 minutes.
12. Uncover, then bake another 10 minutes.
13. (This can also be topped with black olives or chopped fresh cilantro).
14. For non fish eaters use the vegetarian Worcestershire sauce.
15. VEGETARIANS use only the vegetarian Worcestershire sauce.