Instructions:

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.