Spicy Mexican Tortilla Stacks
Yield
4 servingsPrep
15 minCook
10 minReady
25 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | can |
pinto beans
drained, |
*
|
| 1 | can |
black beans
drained |
*
|
| 1 | can |
corn
|
*
|
| 1 | can |
green chili peppers
|
*
|
| 1 | large |
onions
chopped |
|
| 1 | large |
green bell peppers
chopped |
|
| 5 | each |
flour tortillas
|
*
|
| 1 | cup |
monterey jack cheese
shredded |
|
| 1 | cup |
cheddar cheese
|
*
|
| 1 | jar |
salsa
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | can |
pinto beans
drained, |
*
|
| 1 | can |
black beans
drained |
*
|
| 1 | can |
corn
|
*
|
| 1 | can |
green chili peppers
|
*
|
| 1 | large |
onions
chopped |
|
| 1 | large |
green bell peppers
chopped |
|
| 5 | each |
flour tortillas
|
*
|
| 237 | ml |
monterey jack cheese
shredded |
|
| 237 | ml |
cheddar cheese
|
*
|
| 1 | jar |
salsa
|
*
|
Directions
Preheat oven 425 degrees F.
Combine beans and corn in large bowl. Stir in chilies, onion and green pepper.
Lay one tortilla at the bottom of a greased two-quart souffle or casserole dish.
Spoon a small amount of bean mixture over tortilla.
Top with equal amounts of Moterey Jack and cheddar cheese.
Continue alternating layers of tortilla, bean mixture and cheese mixture until you end with cheese layer.
Bake covered at 425 degrees F. for 10 minutes.
Serve with salsa.
