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.
Set up your cooking area with all your prepped ingredients - 8x11 glass baking dish, tortillas, rinsed and drained beans, defrosted corn and chopped cubanelle.