spicy mexican tortilla stacks

Name: Spicy Mexican Tortilla Stacks
Yield: 4
Cuisine: Mexican
Ingredients: 15 ounce(s) pinto beans, drained and rinsed; 15 ounce(s) black beans, rinsed and drained; 16 ounce(s) corn; 4 ounce(s) green chiles, chopped; 1 - onion, chopped; 1 - green pepper, large and chopped; 5 - tortillas, flour; 1 cup(s) monterey jack cheese, shredded; 1 cup(s) cheddar cheese, shredded; 1 large jar of salsa

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yield 4 serving(s)

Ingredients

15 ounces pinto beans, drained and rinsed
15 ounces black beans, rinsed and drained
16 ounces corn
4 ounces green chiles, chopped
1 - onion, chopped
1 - green pepper, large and chopped
5 - tortillas, flour
1 cup monterey jack cheese, shredded
1 cup cheddar cheese, shredded
1 large jar of salsa

How To Make spicy mexican tortilla stacks

Step 1

Preheat oven 425. Combine beans and corn in large bowl. Stir in chiles, onion and green pepper.

Step 2

Lay one tortilla at the bottom of a greased two-quart souffle or casserole dish.
Step 3

Spoon a small amount of bean mixture over tortilla. Top with equal amounts of monterey jack and cheddar cheese.
Step 4

Continue alternating layers of tortilla, bean mixture and cheese mixture until you end with cheese layer.
Step 5

Bake covered at 425 for 10 minutes. Serve with salsa.
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