So this is what we're hacking tonight: A can of Amy's Organic Black Bean Chili, a bit of tomato sauce, some green chilis, and some canned black beans (not shown).
I wanted a refried bean texture, but had no refried beans, so I whirled the can of black bean chili in a bullet blender cup with about 4 oz of tomato sauce. as well generous amounts of cumin, cilantro, garlic, and chili powder, until I had a thick, creamy, spreadable "bean dip."
Meanwhile, I sprayed a deep cake pan with vegetable oil spray.
In the cake pan, I layered one flour tortilla (directly from my freezer, actually), spread it with my bean dip, scattered more black beans, and sprinkled it with cheese. Oh darn! Typing this, I see I forgot to use my fresh green onions. Oh well.
Repeat. Layered another tortilla, more dip, beans, and cheese, and repeated it for three full layers.
I baked in a preheated oven for 30 minutes at 350 degrees.
Cut into wedges, topped with a dollop of sour cream, a dollop of guacamole, and a spoonful of Salsa del Cabo.