4 (8″) low-carb whole wheat tortillas (Mission Carb Balance fajita size)
1 can no-fat refried beans, spicy preferred
1 can black beans
1 can pinto beans
1/2 jar salsa (as needed)
2 (10oz) cans chicken or turkey breast, broken-up into shreds
1-2 cups frozen sweet corn (to liking)
1/2 red bell pepper, chopped
1/2 cup fat-free sour cream, stirred until creamy
2 cups fat-free shredded cheddar cheese
1 (4oz) can sliced black olives (optional)
3T chopped chives (optional)
1.5T cumin
1T chili powder
dash salt/pepper

Instructions:

1. Preheat oven to 400 degrees. In a large pot over medium heat, mix together refried beans, black beans, pinto beans, corn, red pepper and the chicken/turkey. Add the cumin, chili powder, salt, pepper, cayenne (if using) and a few tablespoons of salsa.

2. Find a deep 9″ pie dish or 9×13 baking dish and spray with cooking spray. Place one tortilla into the dish.

3. While the mixture is being heated, it will begin to thin out. You want the heated mixture to remain fairly thick, so only add more salsa as needed. If the mixture is too thin, it will creep out the sides (mine did a bit).

4. Once the mixture is heated through, plop it onto the first tortilla about 1/2″-3/4″ thick and about a 1/4″ from the edges. Use about 2T sour cream to spread a thin layer on top of the mixture. Next, sprinkle about 1/2 cup cheese on top. Place another tortilla on the top and repeat, making three full layers.

5. Top with the 4th tortilla. Cover the whole pie with the rest of the salsa (extra is fine). Sprinkle with chives and place olives on top. Cover with the remaining cheese.

6. Cover with tin foil and bake for 15 minutes. Remove foil and bake for an additional 5-10 minutes. Slice like a pie and indulge. Freezes well.