Enchilada Bake

• 16 ounces beans canned
• 1/2 each onions chopped
• 1 each garlic cloves crushed
• 1/2 can mushrooms
• 1/2 each sweet bell peppers
• 14 ounces tomatoes, canned
• 1 tablespoon chili powder
• 1 teaspoon cumin ground
• 1/2 cup wine red
• 8 each flour tortillas
• 1/4 cup mozzarella cheese shredded
• 1/2 cup ricotta cheese
• 1/4 cup yogurt
• 6 each black olives

1. Slice mushrooms.
2. Chop green pepper.
3. Saute onion, garlic, mushrooms, and pepper.
4. Add beans, tomatoes, spices, and wine.
5. Simmer gently 30 minutes.
6. Preheat oven to 350F (180C).
7. Mix ricotta and yogurt.
8. In oiled 1 1/2 quart casserole, layer tortillas, sauce, cheese, and cheese-yogurt mixture.
9. Repeat until all ingredients are used, ending with layer of sauce.
10. Top with cheese-yogurt mixture and black olives.
11. Bake 15 to 20 minutes.

beans, onions, garlic, mushrooms, sweet bell peppers, tomatoes, chili powder, cumin ground, wine red, flour tortillas, mozzarella cheese, ricotta cheese, yogurt, black olives

Taken from recipeland.com/recipe/v/enchilada-bake-33566 (may not work)