Mexican Casserole

• 2 c. canned kidney beans, rinsed
• 1 onion, chopped
• 1 clove garlic, minced
• 5 to 6 mushrooms, sliced
• 1 green pepper, chopped
• 1 1/2 c. stewed tomatoes
• 1 Tbsp. chili powder
• 1 tsp. cumin seed, ground
• 1/4 c. no fat Mozzarella cheese
• 1/2 c. no fat Cheddar cheese
• 1/4 c. low-fat yogurt

1. Saute onion, garlic, mushrooms and pepper.
2. Add the beans, tomatoes and spices.
3. Simmer gently for about 30 minutes.
4. Mix Cheddar cheese and yogurt.
5. In a 1 1/2-quart casserole, place a layer of sauce, 1 1/2 tablespoons of grated Mozzarella cheese and 4 tablespoons of cheese-yogurt mixture.
6. Repeat until all ingredients are used, ending with a layer of sauce.
7. Top with cheese-yogurt mixture.
8. Bake at 350u0b0 for 15 to 20 minutes.

kidney beans, onion, clove garlic, mushrooms, green pepper, tomatoes, chili powder, cumin, mozzarella cheese, cheddar cheese, lowfat yogurt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1002478 (may not work)