Recipe for Vegetable Tortilla Stack


    Vegetable Tortilla Stack

    Makes 2 stacks (4 to 6 servings each)

    3/4 cup chopped green bell pepper
    3/4 cup chopped red or yellow bell pepper
    1 small onion, chopped
    2 tablespoons vegetable oil
    1/2 cup picante sauce
    1 (16 ounce) package frozen broccoli-cauliflower blend
    6 (8-inch) flour tortillas
    1 (16 ounce) can refried beans
    2 cups shredded Monterey jack cheese (8 ounces)
    2 cusp shredded cheddar cheese (8 ounce)
    Minced fresh cilantro or parsley
    Sliced ripe olives
    Sour cream and additional picante sauce

    Preheat oven to 375 degrees F.