1 cup reduced-fat sour cream 1/2 cup low-fat milk 9 corn tortillas 2 cups salsa verde 1 1/2 cups cooked black beans (15oz can) 1 1/2 cups Monterey Jack cheese, shredded (6oz) 1 can (16oz) refried beans 1 1/2 cups cooked pink beans (15oz can) 1/4 small red onion, very thinly sliced 1/2 cup fresh cilantro leaves, chopped Set oven to 350 degrees. In a medium bowl, combine sour cream and milk until well blended. In 9' x 9" ceramic or glass baking dish, arrange 3 tortillas in single layer, tearing 1 tortilla in half to fit. Top with 1/3 each of salsa and the sour cream mixture, all black beans, 1/3 of cheese, in that order, spreading each in an even layer. Repeat layering two more times with refried beans in center layer and pink beans on top. Place baking dish on jell-roll pan to catch any drips and bake uncovered 40-55 minutes or until mixture bubbles and top browns. Cool in dish on wire rack 10 minutes. Sprinkle with onion slice an...