Vegetable Tortilla Stack

Makes 2 stacks (4 to 6 servings each).

3/4 cup chopped green bell pepper
3/4 cup chopped red or yellow bell pepper
1 small onion, chopped
2 tablespoons vegetable oil
1/2 cup picante sauce
1 (16 ounce) package frozen broccoli-cauliflower blend
6 (8-inch) flour tortillas
1 (16 ounce) can refried beans
2 cups shredded Monterey jack cheese (8 ounces)
2 cups shredded cheddar cheese (8 ounces)
Minced fresh cilantro or parsley
Sliced ripe olives
Sour cream and additional picante sauce

Heat oven to 375 degrees F.

In a skillet, saute 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 1/3 cup refried beans and sprinkle with 1/3 cup of the pepper mixture. Top each with another tortilla. Spoon 1 1/2 cups 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 cilantro and olives. Cut into wedges.

Serve with sour cream and picante sauce.