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SPICY MEXICAN TORTILLA STACKS



1 can Pinto Beans (15oz), drained -- rinsed
1 can Black Beans (15oz), drained -- rinsed
1 can Corn (16oz)
1 can Chopped Green Chilies (4oz)
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


Preheat oven 425". 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 souffle or casserole dish. Spoon a small amount of bean mixture over tortilla. Top with equal amounts of Moterey 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.













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