Based on reviews saying this was good with modifications (said it was too dry and bland as written), I made some changes the first time and LOVED IT! Thanks Adele21 for a great veggie recipe! My changes: added one entire jar of medium/hot salsa, garlic powder (would use cloves, but was out), a pinch of salt, whole jalapeño and some of the seeds to the ingredients in the saucepan. Onion would be good to add too. I used a whole can of white shoepeg corn (I prefer more + sweet corn) and vegetarian refried beans. I baked it in a 9 x 13 glass baking dish instead, which made 8 generous servings. I used 8 (10 inch) tortillas, so this made for 3 layers of filling with the last layer tortillas. When laying them out, I tore the center edges a bit to create less overlap in the middle. I let the ends curl up sides of pan, which helped it keep shape later. I used a little over a bag of shredded Mexican cheese mix to make this bigger size. I did the 10 minutes in a big wok style pan, and I think this helps the green pepper cook a little. I also baked for 25-30 minutes. This had great flavor on its own or with some added sour cream garnish.