Enchilada Bake

Oven temp: 350 deg F

Saute until soft:
1 medium onion, chopped
1 green pepper, chopped
1 cup mushrooms, sliced (or 1-4 oz can of sliced mushrooms)
1 garlic clove, minced

Cook:
1/2 cup dry pinto beans according to directions, or used a can of pinto beans, drained.

Add and combine:
1-1/2 cups stewed tomatoes
1 Tbsp chili powder
1 tsp ground cumin
1/2 tsp salt

Simmer on low heat for 30 minutes.

Arrange 3 corn tortillas in oiled casserole dish. Cover with half of bean mixture.

Sprinkle 1/2 cup shredded Monterey Jack Cheese over bean mixture.

Combine 1/4 cup part-skim ricotta cheese and 1/4 plain low-fat yogurt. Spoon half over Jack cheese. Repeat layers ending with layer of sauce. Bake for 15-20 minutes.