Enchilada Bake

1/2 cup onion, chopped
1 clove garlic, minced
1 cup fresh mushrooms, sliced
1 green pepper, chopped
vegetable cooking spray
1/2 cup dry beans, cooked
(or 2 cups canned beans rinsed well)
1 can (14.5 oz) stewed tomatoes
1 Tbs chili powder
8 corn tortillas
4 oz mozzarella (part-skim if possible)
4 oz cheddar (low-fat if possible)

Sauté onion, garlic, mushrooms, and pepper in large skillet sprayed with vegetable cooking spray. Add the beans, tomatoes and chili powder. Simmer gently for about 30 minutes. Preheat oven to 350°F. Spray a 1-½ quart casserole with cooking spray. Layer the tortillas, cheeses and sauce until all ingredients are used, ending with a layer of sauce. Bake for 15 to 18 minutes.

Servings: 6

Cooking Tips
Note: Use lots of cheese and make spicier for Tommy.