1 large green bell pepper, choppes
1 large red or yellow bell pepper, chopped
1 small onion, chopped
2 tablespoons vegetable oil
150g salsa sauce
300g frozen broccoli-cauliflower blend
6 (8-inch) flour tortillas
1 (16 ounce) can refried beans
150g monterey jack cheese, grated
150g cheddar cheese, grated
Minced fresh corriander or parsley
Sliced ripe olives
100g sour cream
Preheat oven to 170 degrees C (Gas Mark 4).
In a frying pan, sauté peppers and onion in oil until tender.
Stir in picante sauce; set aside.
Cook frozen vegetables according to package directions; drain.
Cool slightly; coarsely chop vegetables.
Place 2 tortillas on an ungreased baking sheet.
Spread each with refried beans and sprinkle with 1pepper mixture.
Top each with another tortilla.
Spoon vegetables over each tortilla and sprinkle with all of the jack cheese.
Top the last 2 tortillas with remaining beans and pepper mixture; place one on each stack.
Sprinkle with all of the cheddar cheese.
Bake for 10 to 15 minutes or until heated through and cheese is melted.
Garnish with corriander and olives.
Cut into wedges.
Serve with sour cream.
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