1 Tbsp. olive oil
1 cup chopped red bell pepper
3/4 cup chopped green bell pepper
1/2 cup chopped red onion
1(4.5-ounce) can chopped green chiles, drained
2 Tbsp. minced fresh cilantro
1 tsp. dried oregano
1 tsp. chili powder
1/2 tsp. ground cumin
2 cups no-salt added tomato juice
2 (15 oz) cans black beans, drained
2 (15 oz) cans cannellini beans or other white beans, drained
1 cup (4 oz) shredded reduced-fat Monterey Jack cheese
1 cup (4 oz) shredded reduced-fat sharp Cheddar cheese
7 (8 inch) flour tortillas
Heat oil in a large nonstick skillet over medium heat. Add bell peppers, onion, chilis, cilantro, oregano, chili powder, and cumin; sauté 5 minutes or until tender. Add tomato juice; cook about 8 minutes or until reduced to 2 1/2 cups.
Combine black beans and half of tomato juice mixture in a bowl; stir well. Stir white beans into remaining tomato juice mixture. Set both aside.
Preheat oven to 325º.
Combine cheeses in a bowl and toss well. Line a 9-inch pie plate with foil, allowing 6 inches of foil to extend over opposite edges of pie plate. Repeat procedure with another sheet of foil, extending foil over remaining edges of pie plate. Coat foil with cooking spray; place 1 tortilla in bottom of dish. Spread 1 cup cannellini bean mixture over tortilla; sprinkle with 1/4 cup cheeses. Place 1 tortilla over cheeses, pressing gently. Spread 1 cup black bean mixture over tortilla; sprinkle with 1/4 cup cheeses. Place 1 tortilla over cheeses, pressing gently. Repeat layers, ending with the remaining black bean mixture and cheeses.
Bring edges of foil to center, and fold to seal. Bake at 325º for 40 minutes. Remove from oven; let stand, covered, 10 minutes. Remove foil packet from dish. Unwrap pie, and slide onto serving plate using spatula. Cut into 8 wedges, and garnish with cilantro, if desired.