Recipe - Vegetable Tortilla Rolls

2 tablespoon Oil
Three fourths cup Chopped green bell pepper
Three fourths cup Chopped red bell pepper
One half cup Chopped onion
One half cup Picante sauce
16 ounce Green Giant Valley Combo's
Frozen Broccoli Supreme
8 (8inch) flour tortillas
16 cn Refried beans
8 ounce (2cups) shredded Montery
Jack cheese
8 ounce (2cups) shredded cheddar
Cheese
Green bell pepper rings
Red bell pepper rings
Ripped pitted olives
Picante sauce
Sour cream

Contributed to the echo by: Marleen Madar Heres a good one that is great if
you are into vegetables... Vegetable Tortilla Stacks

Heat oven to 375 F. Heat oil in medium skillet over medium high heat. Add
chopped green and red peppers and onions; cook and stir until crisptender.
Drain. Stir in One half cup picante sauce. Cook Broccoli Cauliflower Supreme
until crisp and tender s directed. Drain, cut up large pieces if necessary.

Place 2 tortillas side by side on large ungreased cookie sheet. Spread each
with about One fourth of the pepper mixture. Top each with tortilla. Divide
vegetables evenly with between tortilla stacks; sprinkle each with 1 cup of
the Monterey Jack cheese. Spread 2 tortillas with remaining refried beans
and top with remaining pepper mixture; place one on each tortilla stack.
Top each with one of the remaining tortillas; sprinkle each with 1 cup
cheddar cheese.

Bake at 375F for 10 to 15 minutes or until cheese is melted. To serve top
with green and red pepper rings, ripe olives, picante sauce and sour cream.
Cut into wedges.

Oops almost forgot!!

To fry tortillas, heat 4 tablespoons of oil in 10inch skillet over medium
heat. Fry tortillas in hot oil for 5 to 10 seconds on each side until
lightly browned and blistered; drain well on paper towels!

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini