Preheat oven to 375 degrees.

Remove tortillas from refrigerator and allow to come to room temperature. In the meantime, lightly spray two baking sheets with nonstick cooking spray.

Divide the sausage among the 6 tortillas, spreading on half. Add a layer of cheddar and Monterey Jack cheeses, and top with picante sauce. On the other side of the tortilla, spread a layer of refried beans. Fold tortillas in half. Place on baking sheets, and bake about 6 minutes, or until edges of tortillas are crisping and cheese is melted. Cut tortillas in half (pie shaped) to serve.

SPANISH RICE DE'LICIO

1 tablespoon canola oil
1 small green pepper, chopped small*
1 small jalapeno pepper, chopped small*
1 medium onion, chopped small*
3 cloves fresh garlic, chopped small*
1 cup long-grain white rice
1 (14.5 oz.) can whole tomatoes
1 can tomato paste (2 tablespoons)
1 (15 oz) can chicken broth (14 oz will work as well)
1/2 cup water
1 teaspoon Spanish paprika
1/4 teaspoon cumin
1/4 teaspoon salt

In a medium/ large skillet with a lid, sauté peppers, onions and jalapeno pepper in 1 tablespoon canola oil for about 3-4 minutes over medium-high heat, stirring often. Add chopped garlic and stir for about 1 minute.

Add rice to mixture and stir for an additional minute.

Stir in whole tomatoes, chopping up tomatoes with a spatula. Add chicken broth, water, 2 tablespoons of tomato paste, and spices. Stir until blended. Bring mixture to a slight boil, cover, lower heat and simmer for 22 minutes.

*chop all of your vegetables into very small pieces.