Enchilada Bake

• oil for sauteeing
• 1 onion, chopped
• 1 clove garlic, minced
• 5 to 6 mushrooms, sliced
• 1 green pepper, chopped
• 1 small can corn (optional)
• 1 1/2 c. cooked kidney or pinto beans (1/2 c. uncooked) or 1 lb. tofu (squeeze out water with a towel) crumbled
• 1 1/2 c. stewed tomatoes
• 1 Tbsp. chili powder
• 1 tsp. ground cumin
• 1/2 c. red wine
• salt to taste
• 6 to 8 corn tortillas
• 1/2 to 1 c. grated Monterey Jack or other cheese
• 1/2 to 1 c. combined Ricotta cheese and yogurt or blended cottage cheese and yogurt

1. Preheat oven to 350u0b0.
2. Heat oil in a large skillet and saute onion, garlic, mushrooms, green pepper and corn.
3. Add beans, tomatoes, spices, wine and salt and simmer 30 minutes.
4. Put a layer of tortillas in an oiled casserole.
5. Top with a layer of sauce, 3 tablespoons grated cheese and 3 tablespoons cheese/yogurt mixture.
6. Repeat layers, ending with a layer of sauce.
7. Add a little of the cheese/yogurt mixture and garnish with olives.
8. Bake for 15 to 20 minutes.
9. Makes 4 servings.

oil, onion, clove garlic, mushrooms, green pepper, corn, kidney, tomatoes, chili powder, ground cumin, red wine, salt, corn tortillas, grated monterey, ricotta cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=231184 (may not work)