Vegetable Tortilla Stack

Name: Vegetable Tortilla Stack
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 2 stacks (4-6 servings each).
Ingredients: 3/4 cup chopped green pepper; 3/4 cup chopped sweet red pepper; 1 small onion, chopped; 2 tablespoons canola oil; 1/2 cup picante sauce; 1 package (16 ounces) frozen broccoli-cauliflower blend; 6 flour tortillas (8 inches); 1 can (16 ounces) refried beans; 2 cups shredded Monterey Jack cheese; 2 cups shredded cheddar cheese; Minced fresh cilantro, sliced ripe olives, sour cream and additional picante sauce

"These tasty layered tortillas are a hit with my children and grandchildren," reports Irene Muller of Wray, Colorado. "Nutritious vegetables are deliciously disguised in this snack."

Ingredients

3/4 cup chopped green pepper
3/4 cup chopped sweet red pepper
1 small onion, chopped
2 tablespoons canola oil
1/2 cup picante sauce
1 package (16 ounces) frozen broccoli-cauliflower blend
6 flour tortillas (8 inches)
1 can (16 ounces) refried beans
2 cups shredded Monterey Jack cheese
2 cups shredded cheddar cheese
Minced fresh cilantro, sliced ripe olives, sour cream and additional picante sauce

Directions

In a large skillet, saute peppers and onion in oil until tender. Stir in picante sauce; set aside. Meanwhile, cook frozen vegetables according to package directions; drain. Cool slightly; coarsely chop vegetables.
Place two tortillas on an ungreased baking sheet. Spread each with 1/3 cup refried beans and sprinkle with 1/3 cup of the pepper mixture. Top each with another tortilla. Spoon 1-1/2 cups vegetables over each tortilla and sprinkle with Monterey jack cheese. Top the last two tortillas with remaining beans and pepper mixture; place one on each stack. Sprinkle with cheddar cheese.
Bake at 375° for 10-15 minutes or until heated through and cheese is melted. Garnish with cilantro and olives. Cut into wedges. Serve with sour cream and picante sauce.