Vegetarian Tortilla Bake

• 1 small onion, chopped
• 1 red pepper, chopped
• 1 green pepper, chopped
• 1/2 teaspoon cumin (or more)
• 1 teaspoon chili powder (or more)
• 1 (15 ounce) can chopped tomatoes
• 1 (15 ounce) can black beans, drained
• 1 (15 ounce) can canned pinto beans, drained
• 1 (4 1/2 ounce) can mild green chilies, drained
• 1 (12 -16 ounce) jar salsa
• 12 wheat flour tortillas (8 to 10-inch)
• 1 (8 ounce) bag shredded Mexican blend cheese
• 1 (8 ounce) bag shredded reduced-fat cheddar cheese
• nonstick cooking spray
• Finishing Touches
• light sour cream (optional)
• fresh cilantro (optional)

1. Preheat oven to 350 degrees.
2. Spray a large skillet with nonstick spray; saute onions and peppers over medium-high heat.
3. When the vegetables are tender, add the cumin, chili powder and the can of chopped tomatoes; simmer in the skillet for 5-10 minutes.
4. In a large bowl, mix together black beans, pinto beans and chiles; mix in jar of salsa.
5. Spray the bottom a 9"x13" baking dishes with cooking spray.
6. Place two tortillas on the bottom of the dish. Spread one-third of the vegetable mixture onto the tortillas, then one-third of the bean mixture; then sprinkle one-third of the cheese on top. Repeat layering two more times, finishing with the cheese.
7. Cover with foil and bake for 25 minutes; uncover and bake an additional 10 minutes.
8. Remove from oven and let stand five minutes before cutting and serving.
9. Serve with fresh cilantro and a dollop of light sour cream, if desired.

onion, red pepper, green pepper, cumin, chili powder, tomatoes, black beans, pinto beans, green chilies, salsa, flour, blend cheese, cheddar cheese, nonstick cooking spray, touches, light sour cream, fresh cilantro

Taken from www.food.com/recipe/vegetarian-tortilla-bake-283357 (may not work)