Vegetarian Tortilla Bake

A recipe from nutritionist Tara Gidus.

• Ready In: 1 hr
• Serves: 8
• Yields: 1 layered tortilla bakes

Ingredients

• 1  small onion, chopped
• 1  red pepper, chopped
• 1  green pepper, chopped
• 1⁄2 teaspoon cumin (or more)
• 1  teaspoon chili powder (or more)
• 1 (15 ounce) can chopped tomatoes
• 1 (15 ounce) can black beans, drained
• 1 (15 ounce) can canned pinto beans, drained
• 1 (4 1/2ounce) can mild green chilies, drained
• 1 (12 -16 ounce) jar salsa
• 12  wheat flour tortillas (8 to 10-inch)
• 1 (8 ounce) bag  shredded  Mexican blend cheese
• 1 (8 ounce) bag  shredded reduced-fat cheddar cheese
•  nonstick cooking spray

• Finishing Touches

•  light sour cream (optional)
•  fresh cilantro (optional)

Directions

1. Preheat oven to 350 degrees.
2. Spray a large skillet with nonstick spray; saute onions and peppers over medium-high heat.
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. In a large bowl, mix together black beans, pinto beans and chiles; mix in jar of salsa.
5. Spray the bottom a 9"x13" baking dishes with cooking spray.
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. Cover with foil and bake for 25 minutes; uncover and bake an additional 10 minutes.
8. Remove from oven and let stand five minutes before cutting and serving.
9. Serve with fresh cilantro and a dollop of light sour cream, if desired.