Enchilada Bake

• 2 cans kidney beans
• 1 garlic clove, minced
• 1 onion, chopped
• 5 to 6 mushrooms, sliced
• 1 green pepper, chopped
• 6 to 8 flour or corn tortillas
• 1/2 c. mix of Ricotta cheese and yogurt
• 1 1/2 c. stewed tomatoes
• 1 Tbsp. chili powder
• 1 tsp. cumin
• salt to taste
• 1/2 c. red wine
• 1/2 c. grated Monterey Jack cheese
• black olives

1. Saute onion, garlic, mushrooms and green pepper.
2. Add the beans, tomatoes, spices, salt and wine.
3. Simmer for 30 minutes. Layer tortillas, sauce and 3 tablespoons grated Jack and 3 tablespoons cheese mixture.
4. Repeat until all used up, ending with layer of sauce.
5. Garnish with cheese, yogurt and black olives. Bake at 350u0b0 for 15 to 20 minutes or until bubbly.

kidney beans, garlic, onion, mushrooms, green pepper, flour, ricotta cheese, tomatoes, chili powder, cumin, salt, red wine, grated monterey, black olives

Taken from www.cookbooks.com/Recipe-Details.aspx?id=54783 (may not work)