| 1 | Contributed to the echo by: marleen madar heres a good one that is great if you are into vegetables... |
| 2 | Vegetable tortilla stacks heat oven to 375°F. |
| 3 | Heat oil in medium skillet over medium high heat. |
| 4 | Add chopped green and red peppers and onions; cook and stir until crisp-tender. |
| 5 | Drain. |
| 6 | Stir in ?cup picante sauce. |
| 7 | Cook broccoli cauliflower supreme until crisp and tender s directed. |
| 8 | Drain, cut up large pieces if necessary. |
| 9 | Place 2 tortillas side by side on large ungreased cookie sheet. |
| 10 | Spread each with about ?of the pepper mixture. |
| 11 | Top each with tortilla. |
| 12 | Divide vegetables evenly with between tortilla stacks; sprinkle each with 1 cup of the monterey jack cheese. |
| 13 | Spread 2 tortillas with remaining refried beans and top with remaining pepper mixture; place one on each tortilla stack. |
| 14 | Top each with one of the remaining tortillas; sprinkle each with 1 cup cheddar cheese. |
| 15 | Bake at 375f for 10 to 15 minutes or until cheese is melted. |
| 16 | To serve top with green and red pepper rings, ripe olives, picante sauce and sour cream. |
| 17 | Cut into wedges. |
| 18 | Oops almost forgot!! to fry tortillas, heat 4 tablespoons of oil in 10-inch skillet over medium heat. |
| 19 | Fry tortillas in hot oil for 5 to 10 seconds on each side until lightly browned and blistered; drain well on paper towels |
