Vegetarian Tortilla Bake - cooking recipe

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 1/2 ounce) 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)

Preparation

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