Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      can           pinto beans -- (15oz), drained,
                        -- rinsed
   1      can           black beans -- (15oz), drained,
                        -- rinsed
   1      can           corn -- (16 oz)
   1      can           chopped green chilies -- (4 oz)
   1      large         onion -- chopped
   1      large         green pepper -- chopped
   5                    flour tortillas
   1      cup           Monterey cheese -- pre-shredded
   1      cup           cheddar cheese -- pre-shredded
   1      large   jar   salsa

Preparation:

Preheat oven 425F. 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 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" for 10 minutes. Serve with salsa. ** -=> this comes from the bottom of the files of Shelley Rodgers <