Enchilada Lasagna is Delicious!

by Amy

2 t olive oil

1 onion, chopped

1 1/2 c mushrooms, sliced

1 red pepper, chopped

2 cloves garlic, crushed (or more!)

3 c. tomato sauce

19 oz/540 ml can kidney beans (rinsed & drained)

1/2 chili powder (to taste)

7 corn or flour tortillas (flour is better...you may need more)

3/4 c grated low-fat Mozzarella cheese

3/4 c grated low-fat Swiss cheese

salt and pepper to taste

1.  Preheat oven to 350F.  Heat oil in a non-stick skillet. Saute veggies and garlic for 5 min.  Add sauce, beans, chili powder.  Simmer uncovered for 5 min.  Add salt and pepper to taste.  Spray a 2 quart cassarole dish with non-stick spray.  Layer 2 tortillas (or more), 1/3 sauce mixture, and 1/3 of cheeses, until all ingredients are used, making 3 layers.  Bake uncovered for 25 min. 

Add chips, salsa, and limes!