This sounds really good, and I'm going to make it tomorrow. It seems like a large quantity of ingredients so I probably won't use so much. I've already got the beans cooked, so it's not going to be exact. Sometime I'll follow this recipe to get the full effect.

Layered Pinto Beans with Tortillas
Makes 6 servings.

2 yellow onions, chopped
1 can plum tomatoes, drained, chopped; save juice
1 1/2 cups cooked pinto or red kidney beans
2 small green bell peppers, chopped
Salt and ground pepper
1/2 teaspoon cayenne pepper
1 tablespoon ground cumin
3 cloves garlic, minced
6 tablespoons chili powder
2 cups cheddar or Jack cheese, coarsely grated
8 corn tortillas
2 tomatoes, coarsely chopped
2 cups lettuce, coarsely chopped

Combine cooked beans, onions, garlic, bell peppers, canned tomatoes and juice, cayenne pepper, chili powder, cumin, salt and pepper in a large skillet. Bring to a simmer, and cook stirring occasionally, for 20 minutes. Meanwhile, preheat oven to 350 degrees. Spread 1/2 of the bean mixture in a 9 by 13 inch baking dish. Top with 4 tortillas, overlapping evenly, and 1 cup of the cheese. Repeat the layers, using half the remaining beans, all the tortillas and cheese. Top with the remaining bean mixture. Cover with foil and bake until the edges are bubbling, about 35 minutes. Strew the lettuce and fresh tomatoes evenly over the top and serve immediately.