Recipe: Bean and Veggie Enchilada Casserole

Bean and Veggie Enchilada Casserole
From the American Institute for Cancer Research

1 medium bell pepper, chopped
1 large onion, chopped
2 cloves garlic, minced
1 Tbsp. canola oil
1 can (14 oz.) black beans, not drained
1 can (14 oz.) pinto beans, not drained
1 package (16 oz.) frozen corn, thawed
1 can (28 oz.) pur ed or crushed tomatoes
1 Tbsp. chili powder
1/2 tsp. ground cumin
Dash of Tabasco, or to taste
Salt and freshly ground pepper, to taste
12 corn tortillas
1 cup grated lowfat Jack cheese

Preheat oven to 350 degrees. In a large saucepan, saut bell pepper, onion and garlic in oil for five minutes. Add beans, corn, tomatoes and all seasonings, including salt and pepper if desired. Simmer over low heat for 15 minutes.

Assemble casserole in a 9 x 13 inch baking dish. Cover bottom with one-third of bean mixture. Layer six tortillas on top of beans. Repeat once more, then end with bean mixture on top. Sprinkle cheese over the casserole and bake until hot and bubbly, about 30-40 minutes.

Serves 6-8, with 316 calories and 7 grams fat per serving.