Title: Vegetable Tortilla Stacks
Categories: Mexican
Yield: 4 Servings

2	tb	Oil
3/4	c	Chopped green bell pepper
3/4	c	Chopped red bell pepper
1/2	c	Chopped onion
1/2	c	Picante sauce
16	oz	Green Giant Valley Combo's Frozen Broccoli Supreme
8		(8-inch) flour tortillas
16	cn	Refried beans
8	oz	(2cups) shredded Montery Jack cheese
8	oz	(2cups) shredded cheddar Cheese
		Green bell pepper rings
		Red bell pepper rings
		Ripped pitted olives
		Picante sauce
		Sour cream

Contributed to the echo by: Marleen Madar Heres a good one that is great if you are into vegetables... Vegetable Tortilla Stacks

Heat oven to 375 F. Heat oil in medium skillet over medium high heat. Add chopped green and red peppers and onions; cook and stir until crisp-tender. Drain. Stir in 1/2 cup picante sauce. Cook Broccoli Cauliflower Supreme until crisp and tender s directed. Drain, cut up large pieces if necessary.

Place 2 tortillas side by side on large ungreased cookie sheet. Spread each with about 1/4 of the pepper mixture. Top each with tortilla. Divide vegetables evenly with between tortilla stacks; sprinkle each with 1 cup of the Monterey Jack cheese. Spread 2 tortillas with remaining refried beans and top with remaining pepper mixture; place one on each tortilla stack. Top each with one of the remaining tortillas; sprinkle each with 1 cup cheddar cheese.

Bake at 375F for 10 to 15 minutes or until cheese is melted. To serve top with green and red pepper rings, ripe olives, picante sauce and sour cream. Cut into wedges.

Oops almost forgot!!

To fry tortillas, heat 4 tablespoons of oil in 10-inch skillet over medium heat. Fry tortillas in hot oil for 5 to 10 seconds on each side until lightly browned and blistered; drain well on paper towels!

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