Preheat oven to 500°F. Wet tortillas, drain and lay on baking sheets. Bake for 6-7 minutes or until just crisp, turning after 4-5 minutes. If tortillas begin to curl, lay another baking sheet on top. Remove tortillas from baking sheet and set aside to cool. Reduce oven temperature to 350°F.

Combine beans and chili powder in a small skillet and heat, mashing beans with a fork until mixture is hot. Stir in reserved liquid a little at a time until mixture is smooth and spreadable.

Cut each tortilla into 6 wedges, then reassemble into rounds on baking sheet. Spread bean mixture equally over tortillas and top each with 1/4 cup salsa and 2 tb cheese. Layer on remaining salsa and cheese. Bake 4-5 minutes or until cheese has melted. Serve hot.

Per Serving: Calories: 170, Fat: 3 g, Cholesterol: 13 mg, Sodium: 280 mg.