Recipe

Bean and Vegetable

Enchilada Casserole

1 tablespoon canola oil

1 medium bell pepper, chopped

1 large onion, chopped

2 cloves garlic, minced

1 can (14 oz.) black beans, drained and rinsed

1 can (14 oz.) pinto beans, drained and rinsed

1 package (16 oz.) frozen corn, thawed

1 can (28 oz.) pureed or crushed

tomatoes

1 tablespoon chili powder

1/2 teaspoon ground cumin

Dash of hot sauce, to taste

Salt and freshly ground black pepper

12 corn tortillas

1 cup grated reduced-fat Jack cheese

Preheat oven to 350 degrees. In large saucepan, heat oil over medium heat and sauté bell pepper, onion and garlic for five minutes. Add beans, corn, tomatoes and seasonings, including salt and pepper, if desired. Reduce heat to low and simmer for 15 minutes. Assemble casserole in 9 x 13-inch baking dish. Cover bottom with one-third of bean mixture. Layer six tortillas on top of beans. Repeat once more, ending with bean mixture on top. Sprinkle cheese on top.

Bake until hot and bubbly, about 30-40 minutes. Let cool about 10 minutes on a rack. Cut into 8 portions and serve immediately