Title: Enchilada Bake
Categories: Entree Mexican Vegetarian Casserole
Yield: 8 Servings
| 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 |
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.