Vegetarian Tortilla Bake

food.com

Robin Ashby

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 ½ ounce) can mild green chilies, drained

1 (12 to 16 ounce) jar salsa

12 wheat flour tortillas (8 to 10-inch)

1 (8 ounce) bagshredded Mexican blend cheese

1 (8 ounce) bagshredded reduced-fat cheddar cheese

nonstick cooking spray

Finishing Touches

light sour cream (optional)

fresh cilantro (optional)

Directions at food.com

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