1 15-ounce can refried beans
1 teaspoon chili powder
1/2 teaspoon ground cumin
8 8-inch flour tortillas
8 ounces chunky salsa
8 ounces guacamole
8 ounces shredded Mexican cheese blend
Garnishes: fresh cilantro sprig, sour cream

Combine first three ingredients in a small bowl, stirring well, and set bean mixture aside. Place 1 tortilla in a lightly greased 9-inch round cake pan; spread with half of bean mixture and top with another tortilla. Spread with half of salsa, and top with another tortilla. Spread with half of guacamole and top with another tortilla. Sprinkle with half of the cheddar cheese and top with another tortilla. Repeat layers with remaining ingredients, ending with cheese; cover with aluminum foil. Bake at 350 for 20 minutes or until thoroughly heated. Cut pie into wedges; garnish, if desired. Makes 6 servings. From Southern Living magazine, May, 1996.