SERVE ON SUNDAY AT 4PM:

Layered Tortilla Casserole with Guacamole (Dallas Morning News, October 29, 2007)

1 (4-ounce) jar tomato salsa (divided use)

8 flour tortillas (divided use)

2 (16-ounce) cans refried beans

1 cup shredded soy Monterey Jack cheese (divided use)

1 ripe avocado (see note)

1 tablespoon freshly squeezed lime juice

Salt and freshly ground black pepper

Preheat oven to 350 F. Spread a thin layer of salsa in a lightly oiled shallow baking dish. Arrange 4 of the tortillas on top, overlapping as needed.

In a bowl, combine refried beans with 1 cup salsa, stirring to blend well.

Spread bean and salsa mixture over tortillas and top with 1/2 cup shredded cheese. Arrange remaining 4 tortillas over cheese and top with layer of salsa. Sprinkle remaining 1/2 cup cheese on top. Cover and bake until hot, about 30 minutes.

To make the guacamole, halve and pit the avocado, and spoon the flesh into a bowl. Mash the avocado with the lime juice and salt and pepper to taste.