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
Sliced tomato
Sour cream
Hot pepper
Directions
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.
Stir in beans.
In a 13 X 9 X 2 baking dish, spread 1/3 of the bean mixture.
Top bean layer with 6 tortillas, overlapping tortillas to fit the dimensions of dish, Layer 1 cup of the cheese over the tortillas.
Layer another 1/3 of the bean mixture, remaining tortillas, and then remaining bean mixture.
Cover tightly with foil and bake at 350 degrees for 30 to 35 minutes or until hot.
Uncover and top with the remaining 1 cup of cheese. Continue baking 5 more minutes.
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