Tortilla Pie with Greens and Mushrooms

The basic recipe here is almost infinitely variable depending on what vegetables are available. Here is a spring version emphasizing greens (spinach or whatever you can find). The mushrooms I got from Green Fields Market came from Pennsylvania, which seems to be GFM's usual source. Not exactly local, but not bad.

4-5 cloves garlic, minced
1 large onion, diced
3-4 cups sliced crimini mushrooms
1-2 tsp ground cumin
1/2 tsp chili powder, or to taste
Salt and pepper to taste
6 cups coarsely chopped greens
2 10-inch tortillas (I like to use whole wheat)
1 15-oz can refried beans
3-4 oz. shredded sharp cheddar

Preheat the oven to 375 degrees.

Heat a little olive oil in a large skillet and saute the garlic and onions for about 3-4 minutes. Add the mushrooms and saute another 3-4 minutes, until they start to release their liquid. Add the cumin, chili power, salt and pepper, and saute until the mushrooms are tender. Add the greens (in batches if necessary) and cook until wilted. Remove from heat.

Lightly oil a 10-inch cast iron skillet or similar pan and place one tortilla in the bottom (if you want to use the same skillet you cooked the veggies in, clean it out first). Spread half the refried beans over the tortilla, then top with half the veggies and spread half the cheddar over them. Add another tortilla and repeat with the remaining ingredients.

Bake for about 15 minutes. Serve hot.

Serves about 4.