| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Mexican |
Casseroles, Main dish, Mexican, Vegetarian |
8 |
Servings |
INGREDIENTS
| 16 |
oz |
Beans, canned |
| 1/2 |
|
Onions, chopped |
| 1 |
|
Garlic cloves, crushed |
| 1/2 |
cn |
Mushrooms |
| 1/2 |
|
Bell peppers |
| 14 |
oz |
Tomatoes, canned |
| 1 |
tb |
Chili powder |
| 1 |
ts |
Cumin, ground |
| 1/2 |
c |
Wine, red |
| 8 |
|
Tortillas |
| 1/4 |
c |
Mozzarella, shredded |
| 1/2 |
c |
Ricotta |
| 1/4 |
c |
Yogurt |
| 6 |
|
Black olives |
INSTRUCTIONS
Slice mushrooms. Chop green pepper. Saute onion, garlic, mushrooms, and
pepper. Add beans, tomatoes, spices, and wine. Simmer gently 30 minutes.
Preheat oven to 350. Mix ricotta and yogurt. In oiled 1-1/2-qt casserole,
layer tortillas, sauce, cheese, and cheese-yogurt mixture. Repeat until all
ingredients are used, ending with layer of sauce. Top with cheese-yogurt
mixture and black olives. Bake 15-20 minutes.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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