Servings: 4

Ingredients:

• 3 cans tomato sauce, (8 oz)
• 1/4 cup onion, finely chopped
• 1/2 cup green pepper, finely chopped
• 1 can black olives, (8 oz) sliced
• 1 pound kidney beans, rinsed and drained
• 1 tsp vinegar
• 1/4 tsp garlic powder
• 1/2 tsp dried oregano
• 1/2 tsp ground cumin
• 6 6-inch flour tortillas, cut into quarters
• 1 cup lowfat cheddar cheese, shredded

Instructions:

1. Preheat oven to 375°F .
2. Lightly spray a 2-quart casserole dish with non-stick cooking spray.
3. Spread 1/4 cup of the tomato sauce in the bottom of the prepared dish.
4. In a large bowl, combine remaining tomato sauce with remaining ingredients, except tortillas and cheese. Mix well.
5. Arrange 1/4 of the tortilla sections over sauce in pan. Spread 1 cup of sauce over tortillas. Sprinkle with 1/3 of the cheese.
6. Repeat with another 1/3 of the tortillas, 1 cup of the sauce, and 1/3 of the cheese.
7. Repeat one more time, using the remaining tortillas sections, sauce, and cheese.
8. Cover and bake 20 minutes. Uncover and continue baking 15 more minutes.
9. Let stand 5 minutes before serving.

Cooking Tips
Add green chiles to add heat to this dish.

Substitute pinto beans for the kidney beans for variety.

Tweaked from Lean and Luscious and Meatless Vol. 3

Index Tags: beans • cheese • diet-friendly • freezer-friendly • lasagna • low-fat • Recipes • TexMex • tortilla • vegetarian