Name: Vegetarian Mexican Casserole
Ingredients: 1/2 t olive oil; 1 T garlic clove, minced; 1 onion, diced; 1 t cumin; 1 green pepper, diced; 1/8 t cayenne pepper; 1 T chili powder; 8 ounce can corn; 15 ounce can kidney beans; 8 ounce tomato sauce; 6 flour tortillas; 1 c plain yogurt; 1 c Cheddar cheese, grated; 1 cup cooked rice (optional)

Vegetarian Mexican Casserole

Ingredients

1/2 t olive oil
1 T garlic clove, minced
1 onion, diced
1 t cumin
1 green pepper, diced
1/8 t cayenne pepper
1 T chili powder
8 ounces can corn
15 ounces can kidney beans
8 ounces tomato sauce
6 flour tortillas
1 c plain yogurt
1 c Cheddar cheese, grated
1 cup cooked rice (optional)

Instructions

In a large skillet heat oil over medium high heat. Saute the onions, garlic and green pepper about 5 minutes or until soft. Stir in spices and saute 1 more minute. Remove from heat mix in the corn, beans and up to 1 cup of tomato sauce. Place three tortillas covering the botton of a 2 quart casserole dish. Spoon in about 1/2 the mixture, add a layer of 1/2 yogurt and spread 1/2 cup grated cheddar cheeze on top. Repeat process three tortillas and cover with rest of mixture and sprinkle cheddar on top. Cook uncovered on high heat in a microwave for 10 to 15 minutes until casserole is heated through and cheese melted. Let stand 5 minutes before serving.