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Southern Tortilla Stacks

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This recipe features Margaret Holmes perfectly seasoned Pinto Beans, Black Beans and Buttered Corn.
Course Main Course
Servings 6

Ingredients

  • 1 15 oz. can Margaret Holmes Pinto Beans, drained
  • 1 15 oz. can Margaret Holmes Black Beans, drained
  • 1 15 oz. can Margaret Holmes Buttered Corn, drained
  • 1 4 oz. can chopped green chilies
  • l large green pepper chopped
  • 4 large flour tortillas
  • 1 cup monterey jack cheese shredded
  • 1 cup cheddar cheese shredded
  • 1 cup chunky salsa

Instructions

  • Preheat oven to 425°F.
  • Combine Margaret Holmes Pinto Beans, Margaret Holmes Black Beans and Margaret Holmes Buttered Corn in a large bowl. Stir in chilies and green pepper.
  • Lay one tortilla at the bottom of a greased two-quart casserole dish; spoon a small amount of bean mixture over the tortilla. Top with equal amounts of Monterey jack and cheddar cheese.
  • Continue alternating layers of tortilla, bean mixture and cheese mixture until you end with cheese layer.
  • Bake uncovered for 10 minutes. Serve with your favorite salsa.