Directions

 Cut each tortilla into 6 wedges, like a pie.  Spread wedges in a single layer on a cookie sheet.  Spray with vegetable oil spray and sprinkle with salt.  Bake at 375 degrees for about 5 minutes.  Turn wedges over and sprinkle with salt.  Bake for about 5 more minutes or until crispy.  Mash pinto beans with a potato masher or fork, and heat thoroughly over medium high heat, stirring occasionally.  Spread tortilla chips on a heatproof platter; top with beans and cheese.  Bake at 375 degrees for about 5 minutes, until cheese melts.  Top with tomatoes, onions and yogurt.