Spicy Mexican Tortilla Stacks

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Spicy Mexican Tortilla Stacks

 

1 15 oz. can pinto beans, drained, rinsed

1 15 oz. can black beans, drained, rinsed

1 16 oz. can corn

1 4 oz. can chopped green chiles

1 large onion, chopped

1 large green pepper, chopped

5 flour tortillas

1 cup Monterey cheese, shredded

1 cup cheddar cheese, shredded

1 large jar salsa

 

Preheat oven 425 degrees.

Combine beans and corn in large bowl. Stir in chiles, onion and green

pepper. Lay one tortilla at the bottom of a greased two-quart soufflé or

casserole dish. Spoon a small amount of bean mixture over tortilla. Top

with equal amounts of Monterey 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 for 10 minutes.

Serve with salsa.

Makes 6 servings.

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