Vegetarian Tortilla Bake

• small onion, chopped↗1
• red pepper, chopped↗1
• green pepper, chopped↗1
• teaspoon cumin (or more)↗1⁄2
• teaspoon chili powder (or more)↗1
• (15 ounce) can chopped tomatoes1
• (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 salsa1
• wheat flour tortillas (8 to 10-inch)↗12
• (8 ounce) bag shredded Mexican blend cheese1
• (8 ounce) bag shredded reduced-fat cheddar cheese↗1
• nonstick cooking spray
• Finishing Touches
• light sour cream (optional)↗
• fresh cilantro (optional)↗

Step-by-step instructions

1. 1

   Preheat oven to 350 degrees.

2. 2

   Spray a large skillet with nonstick spray; saute onions and peppers over medium-high heat.

3. 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. 4

   In a large bowl, mix together black beans, pinto beans and chiles; mix in jar of salsa.

5. 5

   Spray the bottom a 9"x13" baking dishes with cooking spray.

6. 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. 7

   Cover with foil and bake for 25 minutes; uncover and bake an additional 10 minutes.

8. 8

   Remove from oven and let stand five minutes before cutting and serving.

9. 9

   Serve with fresh cilantro and a dollop of light sour cream, if desired.