Use 8 (6 to 7 inch) tortillas

1 can (15 oz.) pinto beans, rinsed and drained
1/4 c. Saksa or Picante sauce
1/2 tsp. ground cumin
1/3 c. thinly sliced green onions
1/4 c. coarsely chopped fresh cilanto, (optional)
1 c. (4 oz.) shredded taco cheese

Cut tortillas into 6 wedges. Place on ungreased cookie sheet. Bake at 400 degrees for 7 to 8 minutes. Process beans, salsa, combine in blender or processor until smooth. stir in onions and cilantro; mix well. Stir in 3/4 cup cheese. Place in sauce pan. Cook over medium heat; until hot; stirring constantly. Place in serving bowl; top with remaining cheese. Let stand 5 minutes until cheese melts. Serve with chips.

Microwave: place dip in bowl. Cover with vented plastic wrap. Cook on high 2 minutes, rotate dish after 1 minute. Top with remaining cheese; cover and cook on high 1 minute or until cheese is melted.