Bean and Cheese Stack

Ingredients

• 4 10-inch flour tortilla ()
• 2 tablespoons olive oil 
• 1 cup onion finely chopped
• 1  bell pepper red finely chopped
• 2 cloves garlic finely chopped
• 2 cups corn frozen thawed (from 12-oz bag)
• 15 oz black beans rinsed drained canned
• 15 oz beans red rinsed drained canned
• 9 oz from 1 bottle old el mild taco sauce 
• 1 serving salt and pepper to taste
• 8 oz cheddar cheese shredded
• 0.3 cup cilantro leaves fresh chopped
• 0.3 cup spring onion thinly sliced (4 medium)
• 1 serving guacamole 
• 1 serving cream sour

Equipment

• frying pan
• oven
• springform pan

Directions

1. Heat oven to 400°F. Spray 9-inch springform pan with cooking spray. Using bottom of pan as a guide, trim tortillas to fit inside pan.
2. In 12-inch skillet, heat oil over medium heat. Cook onion, bell pepper and garlic in oil 5 to 7 minutes, stirring occasionally, until tender. Stir in corn, black beans and kidney beans. Cook 2 minutes longer.
3. Add taco sauce; stir until vegetables are coated. Season with salt and pepper.
4. Remove from heat.
5. Place 1 tortilla in bottom of springform pan; sprinkle with 1/4 cup of the cheese. Top with one-third of the bean mixture; sprinkle with another 1/4 cup cheese. Repeat layers twice. Top with fourth tortilla and remaining 1/2 cup cheese.
6. Bake 20 to 25 minutes or until thoroughly heated and cheese is melted.
7. Let stand 5 minutes.
8. Sprinkle with cilantro and green onions. Carefully remove side of pan.
9. Cut stack into wedges.
10. Serve with guacamole and sour cream.