Spicy Mexican Tortilla Stacks

Course : Beans
Serves: 4
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15 ounces pinto beans drained and rinsed
15 ounces black beans drained and rinsed
16 ounces corn
4 ounces chopped green chilies
1 large onion -- chopped
1 large green pepper -- chopped
5 tortillas flour tortillas
1 cup Monterey cheese -- pre-shredded
1 cup cheddar cheese -- pre-shredded
1 jar salsa

Preparation / Directions:

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 <

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