Categories: Casserole, Main Dish, Tex-Mex, Vegetarian

Ingredients

• 2 cups chopped onions
• 1 1/2 cups chopped red bell peppers or 1 1/2 cups green bell peppers
• 1 (16 ounce) can diced tomatoes, undrained
• 3/4 cup Pace Picante Sauce
• 2 garlic cloves, minced
• 2 teaspoons ground cumin
• 2 (15 ounce) cans kidney beans, drained and rinsed
• 12 (6 inch) flour tortillas
• 8 ounces shredded monterey jack cheese or 8 ounces cheddar cheese
• garnishes such as
• sliced tomato
• sour cream
• hot peppers

Directions

1. In a large skillet, combine onion, green bell pepper or red bell pepper, tomatoes, picante sauce, garlic, and cumin. Heat to a boil, lower heat, and simmer 10 minutes.

2. 2

3. Stir in beans.

4. 3

5. In a 13 X 9 X 2 baking dish, spread 1/3 of the bean mixture.

6. 4

7. Top bean layer with 6 tortillas, overlapping tortillas to fit the dimensions of dish, Layer 1 cup of the cheese over the tortillas.

8. 5

9. Layer another 1/3 of the bean mixture, remaining tortillas, and then remaining bean mixture.

10. 6

11. Cover tightly with foil and bake at 350 degrees for 30 to 35 minutes or until hot.

12. 7

13. Uncover and top with the remaining 1 cup of cheese. Continue baking 5 more minutes.

14. 8

15. Let stand for 10 minutes.

16. 9

17. Top with garnishes of choice.

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