Seven layer tortilla pie - wonderful vegetarian meal!

  We often have a meatless meal, a bit more economical and often healthier for you.  This recipe for the Seven Layer Tortilla Pie was wonderful all around - appealing to both the eyes as well as the taste buds.  Full of taste, beans and cheese, we added a dollop of sour cream and salads and the meal was complete.
I changed the recipe a bit having black beans and refried beans on hand, not pinto beans.  This served our family of 6 (3 big, 3 little) easily with leftovers for the following days lunch.  Using a springform pan, the "pie" shape was easy to obtain and everything stayed "contained".
Enjoy!
Copied from Allrecipes:
(Having used refried beans and black beans, I did not smash any of the beans).

• 2 (15 ounce) cans pinto beans, drained and rinsed
• 1 cup salsa, divided
• 2 cloves garlic, minced
• 2 tablespoons chopped fresh cilantro
• 1 (15 ounce) can black beans, rinsed and drained
• 1/2 cup chopped tomatoes
• 7 (8 inch) flour tortillas
• 2 cups shredded reduced-fat Cheddar cheese
• 1 cup salsa
• 1/2 cup sour cream

Directions

1. Preheat oven to 400 degrees F (200 degrees C).
2. In a large bowl, mash pinto beans. Stir in 3/4 cup salsa and garlic.
3. In a separate bowl, mix together 1/4 cup salsa, cilantro, black beans and tomatoes.
4. Place 1 tortilla in a pie plate or tart dish. Spread 3/4 cup pinto bean mixture over tortilla to within 1/2 inch of edge. Top with 1/4 cup cheese, and cover with another tortilla. Spread with 2/3 cup black bean mixture, and top with 1/4 cup cheese. Repeat layering twice. Cover with remaining tortilla, and spread with remaining pinto bean mixture and cheese.
5. Cover with foil, and bake in preheated oven for about 40 minutes. Cut into wedges, and serve with salsa and sour cream.

Chicken Tortilla Soup - So easy and fabulous!

With snow on the ground this morning, it had to be a soup day, especially a soup in the crockpot!  The sunshine shone brightly and melted all the snow away but that didn't dampen our appetites for this yummy soup!
I took basically the recipe for the soup from Allrecipes (love that site) and altered it just a bit for a bit lower carbs.
For our taste, it was not at all spicy.  But one son has literally drank salsa at the mexican restaurant before.  Spicy has to have some strong kick around here.   We heated corn chips and topped with cheese and sour cream for an easy but delicious dinner.

Chicken Tortilla Soup in the Crockpot

1 pound cooked chicken (I had approximately that much already cooked in the freezer - you could easily use less meat and be fine)
2 cups chicken broth
1 can enchilada sauce
1 small onion chopped
1 pepper (I used orange)
1 can black beans
2 cups water
1 tablespoon cumin
1 tablespoon chili powder
1 heaping tablespoon garlic, minced
1 tablespoon cilantro (I used dried flakes)
Salt and pepper to taste

Put all of the above in the crockpot.  My chicken was frozen when I placed it in and in large chunks of meat.  Leave on low for 6-8 hours.  An hour or so prior to serving, shred any chunks of meat to make it easier to eat.  I took out the meat and used to forks pulling away from one another.  Serve with homemade tortilla strips or corn chips.  Enjoy!