7-Layer Tortilla Pie

1 T. olive oil
1 c. chopped red bell pepper
3/4 c. chopped green bell pepper
1/2 c. chopped red onion
1/2 c. chopped seeded green chile OR 1 t. chopped pickled jalapenos
2 T. minced fresh cilantro
1 t. dried oregano
1 t. chili powder
1 t. cumin
2 c.  tomato juice
2/3 c. dried kidney beans
2/3 c. dried pinto beans
2 c. shredded cheddar
7 8-inch tortillas

1. Combine beans in a pressure cooker.  Cover with 3-4 c. water.  Cook 45 minutes if not pre-soaked.

2. Heat oil in a large skillet.  Add bell peppers, onion, and chiles/jalapenos.  Saute.  Add spices.  Cook a total of five minutes.  Add tomato juice.  Cook 8 minutes or until reduced to 2 1/2 cups.

3. Drain beans and add to the tomato mixture.

4.  Grease the bottom of a round 2 quart casserole dish, or some thing else you can bake it in with high sides. Place one tortilla in the bottom of the dish.  Place 3/4 c. bean mixture on top of the tortilla.  Top with some cheese, about 1/4 c.  Repeat layers, tortilla, beans, cheese.  Finish the final layer with the rest of the cheese.  Cover the dish with foil and bake for 15-20 minutes in a 150 oven. Serves 6.