Serves: 6

Ingredients:

	1C. Onion - medium dice
	1/2 C. Red Bell pepper - medium dice
	1/2 C. Green Bell pepper - medium dice
	4 large cloves Garlic - fine chopped
	2 Green Onions (Scallions)- chopped
	4 Roma tomatoes - diced
	1 can (19oz - 540ml) Primo mixed beans
	1/2 bunch fresh Spinach
	1/2 14 oz can Creamed Corn
	1 C. Tomato Basil Spaghetti Sauce
	3 10" flour Tortillas
	Aged Cheddar Cheese
	Mozzarella Cheese

Method:

pre-heat oven to 350F

Saute over low heat the first 6 ingredients until the onions clear. Rinse beans until water comes clear and add to sauteed veggies. Add Spinach and cover until spinach is wilted.

Spray a 10 inch deep dish pie plate with oil and place one tortilla on bottom. Spread wilted spinach on top, add creamed corn to veggie mix then place 1/2 mix on top of spinach. Grate an even but not heavy mixture of cheddar and mozzarella cheese on top. Cover this with the second tortilla. Spread the spaghetti sauce over the top of the second tortilla then top with the remaining veggie/bean mixture and another layer of cheese. Place the remaining tortilla on top of this mixture and top it with another layer of the two cheeses

Bake at 350F for 1 hour or until mixture bubbles and cheese on top is melted and bubbly.