Enchilada Casserole

• 1/2 c. chopped onion
• 1 clove garlic, minced
• 1 c. fresh sliced mushrooms
• 1 chopped green pepper
• vegetable spray
• 1/2 c. dry beans, cooked or 2 c. canned beans, rinsed in hot water for 1 minute
• 1 1/2 c. stewed tomatoes
• 1 Tbsp. chili powder
• 8 fat-free corn tortillas
• 4 oz. shredded fat-free Mozzarella cheese
• 4 oz. shredded fat-free Cheddar cheese

1. Preheat oven to 350u0b0.
2. Saute onion, garlic, mushrooms and pepper in large skillet sprayed with vegetable spray.
3. Add beans, tomatoes and chili powder.
4. Simmer 30 minutes.
5. Spray 1 1/2-quart casserole dish with vegetable spray.
6. Layer the tortillas, cheeses and sauce until all used.
7. End with a layer of the sauce.
8. Bake 15 to 18 minutes.
9. Makes 6 servings.

onion, clove garlic, mushrooms, green pepper, vegetable spray, beans, tomatoes, chili powder, corn tortillas, mozzarella cheese, cheddar cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1002494 (may not work)