Vegetable Tortilla Stacks - cooking recipe

Ingredients

2 Tbsp. oil
3/4 c. chopped green peppers
2/3 c. chopped red bell peppers
1/2 c. chopped onion
1/2 c. picante sauce
16 oz. pkg. Green Giant frozen broccoli and cauliflower supreme
8 (8-inch) flour tortillas
16 oz. can black beans, drain half of juice
8 oz. (2 c.) shredded Monterey Jack cheese
8 oz. (2 c.) shredded Cheddar cheese
green and red bell pepper rings
pitted ripe olives
picante sauce
dairy sour cream

Preparation

Heat oven to 375\u00b0.
Heat oil in medium skillet over medium-high heat.
Add chopped green and red peppers and onion.
Cook and stir until crisp and tender.
Drain.
Stir in 1/2 cup picante sauce.