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Enchilada bake

Yield: 8 Servings

Ingredients:

• 16 oz Beans canned
• 1/2 ea Onions chopped
• 1 ea Garlic cloves crushed
• 1/2 cn Mushrooms
• 1/2 ea Bell peppers
• 14 oz Tomatoes canned
• 1 tb Chili powder
• 1 ts Cumin ground
• 1/2 c Wine red
• 8 ea Tortillas
• 1/4 c Mozzarella shredded
• 1/2 c Ricotta
• 1/4 c Yogurt
• 6 ea Black olives

Instructions:

Slice mushrooms. Chop green pepper. Saute onion garlic mushrooms and pepper. Add beans tomatoes spices and wine. Simmer gently 30 minutes. Preheat oven to 350. Mix ricotta and yogurt. In oiled 1-1/2-qt casserole layer tortillas sauce cheese and cheese-yogurt mixture. Repeat until all ingredients are used ending with layer of sauce. Top with cheese-yogurt mixture and black olives. Bake 15-20 minutes.

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