Categories: Beans, Mexican 
      Yield: 4 servings 
  
      1 cn Pinto Beans (15oz), drained,        1 lg Green Pepper, chopped 
           -rinsed                             5    Flour Tortillas 
      1 cn Black Beans (15oz), drained,        1 c  Monterey Cheese, 
           -rinsed                                  -pre-shredded 
      1 cn Corn (16oz)                         1 c  Cheddar Cheese, pre-shredded 
      1 cn Chopped Green Chilies (4oz)         1 lg Jar Salsa 
      1 lg Onion, chopped                  
  
  FROM:      Daniel Reemes (Texas Open Forum! 903-534-1918 30,000 + Files 
  (1:3801/100)) 
   
  Source: Tyler Morning News, Sept. 11, 1991 Yield: 4 Servings 
   
  Preheat oven 425". Combine beans and corn in large bowl. Stir in chilies, 
  onion and green pepper. Lay one tortilla at the bottom of a greased 
  two-quart souffle or casserole dish. Spoon a small amount of bean mixture 
  over tortilla. Top with equal amounts of Moterey Jack and cheddar cheese. 
  Continue alternating layers of tortilla, bean mixture and cheese mixture 
  until you end with cheese layer. Bake covered at 425" for 10 minutes. Serve 
  with salsa. 
   
  ** -=> this comes from the bottom of the files of Shelley Rodgers <=-