Chilaquiles(Mexican Lasagna)

• 1 c. chopped onions
• 2 cloves garlic, minced
• 1 tsp. olive oil
• 2 c. shredded carrots
• 1 can (16 oz.) red kidney beans, rinsed and drained
• 1 tomato, chopped
• 1/2 c. low sodium tomato sauce
• 2 Tbsp. chopped canned green chilies
• 1/2 tsp. chili powder
• 3 flour tortillas
• 1 c. shredded low-fat Cheddar cheese

1. In large skillet saute the onions and garlic in oil until tender, 2 to 3 minutes, stirring frequently.
2. Add the carrots and cook for 2 minutes.
3. Stir in the beans, tomatoes, tomato sauce, chilies and chili powder.
4. Bring to a boil.
5. Reduce heat and simmer until the mixture thickens slightly, about 5 minutes.
6. Coat an 8-inch casserole with nonstick spray.
7. Place one tortilla on the bottom of the casserole. Top with a third of the vegetable mixture and cheese.
8. Repeat layering twice more and end with the cheese.
9. Bake at 400u0b0 until hot and the cheese melts, 15 to 20 minutes.
10. Let stand for 5 minutes before cutting.
11. Serves 4:
12. 302 calories and 8.2 g fat per serving.

onions, garlic, olive oil, carrots, red kidney beans, tomato, tomato sauce, green chilies, chili powder, flour tortillas, cheddar cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=844513 (may not work)