Polenta and Pinto Bean Pie

1 x 16 Ounce package cooked polenta
1 x 16 Ounce can pinto beans, drained and rinsed
1 x 16 Ounce jar salsa or picante sauce (mild, medium, or hot)
1 x 4 Ounce can mild green chiles, drained
1 Tablespoon chili powder
Salt and freshly ground black pepper
1 Cup shredded vegan cheddar cheese
1/2 Cup crushed tortilla chips

Preheat the oven to 350F.

Cut the polenta into 1/2-inch thick slices and arrange in the
bottom of a lightly oiled 9- or 10-inch square baking dish.

Set aside.

In a bowl, combine the pinto beans, salsa, chiles, and chili
powder, and stir to combine.

Season with salt and pepper and spread over the polenta.

Top with shredded cheese and tortilla chips.

Cover and bake for 30 minutes.

Uncover and bake 10 minutes longer to lightly brown the top.

NOTES
When you use prepared polenta and canned beans, this flavorful
casserole can be assembled in just a few minutes.

By the time you make a salad and set the table,
it's nearly ready to come out of the oven.

Serves 4