12 oz. drained canned red kidney beans
1/4 cup (4oz can) drained whole green chili peppers minced
1/4 cup minced onion
1 tbls. chili powder
1/2 teas. oregano leaves
1/4 teas. salt
1/8 teas. hot sauce
Dash ground cumin
4 corn tortillas
4 oz. sharp cheddar cheese shredded
Preheat oven to 400
In medium bowl, using the back of a fork, mash kidney beans to a paste; add chili peppers, onion and seasonings and mix well. Set aside
Break each tortilla in half; on baking sheet or sheet of foil bake tortilla halves until crisp, about 2 min.
Remove from oven,but do not turn oven off
Arrange baked halves, curved-sid out and overlapping around edge of 8 in. pie plate, spread kidney bean mixture evenly over tortillas, leaving a tortilla border all the way around.
Sprinkle mixture with cheese and bake until cheese is melted and pie is hot, about 15 min.
Serves 4