Using a spoon, spread 1/2 pinto bean puree over the tortillas, then top with 1/2 the amount corn, 1/2 the amount black beans, 1/2 the amount chopped cubanelle pepper and 1/3 amount of cheese. (aggieskitchen.com)
Set up your cooking area with all your prepped ingredients - 8x11 glass baking dish, tortillas, rinsed and drained beans, defrosted corn and chopped cubanelle. (aggieskitchen.com)
Also I toned the spiciness down to suit my palette and used fresh peppers from the market: halved and roasted 3 sweet cubanelle peppers and one hot banana pepper. (epicurious.com)