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RW's Tortilla Chip Casserole

6 tomatoes, diced
2 red onions, diced
1 green bell pepper, diced
1 (4 ounce) can green chilies, diced and drained
1 (12 ounce) can corn kernel, drained
1 (15 ounce) can refried pinto beans, drained and rinsed
2 cloves garlic, crushed
2 tablespoons vegetable oil
1 tablespoon red wine vinegar
1 teaspoon sugar
1 bag RW Garcia Classic Yellow Corn (or Ultra Thin) Tortilla Chips
½ cup cheddar cheese, grated
8 ounces of sour cream
¼ cup cilantro, chopped

Directions:
Heat oil in a pan and add onion and garlic. Cook until soft. Add the tomatoes, pinto beans, wine vinegar, and sugar. Cook on medium heat until the liquid from the tomatoes evaporates. Add corn kernels and green chilies. Cover the bottom of an 8 X 8" casserole dish with corn chips. Layer half of the vegetable mixture over the chips. Layer half of the cheese over the vegetables. Repeat the layering so you have 2 layers of chips, two layers of vegetables, and 2 layers of cheese. Top with sour cream. Bake in a 315-degree oven for 10-15 minutes. Garnish with the cilantro.