Ingredients
3/4 cup chopped green pepper3/4 cup chopped sweet red pepper1 small onion, chopped2 tablespoons canola oil1/2 cup picante sauce1 package (16 ounces) frozen broccoli-cauliflower blend6 flour tortillas (8 inches)1 can (16 ounces) refried beans2 cups shredded Monterey Jack cheese2 cups shredded cheddar cheeseMinced fresh cilantro, sliced ripe olives, sour cream and additional picante sauce
Preparation
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.
