Vegetable Totasdas Stacks

Who ever heard of such 

- broccoli & cauliflower - cooked up and passed as Mexican food. Personally, I probably would include a little browned ground beef and chorizo, but that's just me. But after all, this is about eating vegetarian foods.

Vegetable Tostadas Stacks 

2 tablespoons cooking oil
3/4 cup chopped green bell pepper
3/4 cup chopped red bell pepper
1/2 cup chopped onion
1/2 cup Picante sauce
1 cup broccoli florets
1 cup cauliflower florets
1 large bag round-shaped Tostadas chips
1 can refried beans
2 cups (8 ounces) shredded Monterey Jack cheese
2 cups (8 ounces) shredded cheddar Cheese
Garnishes: Green and red bell pepper rings, pitted black olives, Picante and sour cream

Heat oven to 350 F. Heat oil in medium skillet over medium high heat. Add chopped green and red peppers and onions; cook and stir until crisp-tender. Drain. Stir in 1/2 cup picante sauce. Cook broccoli and cauliflower until crisp and tender in boiling water. Drain, cut up large pieces if necessary. Place chips side by side on two large un-greased cookie sheets. Spread each with about teaspoon of the pepper mixture. Top each with another chip. Divide vegetables evenly with between tostada stacks; sprinkle each with 1 tablespoon of the Monterey Jack cheese. Add a teaspoon of refried beans and top with remaining pepper mixture. Add another chip and sprinkle each with a little cheddar cheese. Bake at 375F for 5 to 10 minutes or until cheese is melted. To serve top with green and red pepper rings, ripe olives, picante sauce and sour cream.