3 8-oz cans tomato sauce
1/4 cup finely chopped onions
1/2 cup finely chopped green pepper
15 small pitted black olives, sliced
1 1-lb can kidney or pinto beans, rinsed and drained (10 oz of beans)
1 tsp vinegar
1/4 tsp garlic powder
1/2 tsp oregano
1/2 tsp cumin
6 6" corn tortillas, cut into quarters
1 cup shredded lowfat Cheddar cheese (4 oz)
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Preheat oven to 375 degrees F. Lightly oil 7x11" baking pan or spray with a nonstick cooking spray.
Spread 1/4 cup of tomato sauce in the bottom of the prepared pan. In a large bowl, combine remaining tomato sauce with remaining ingredients, except tortillas and cheese. Mix well.
Arrange 1/3 of the tortilla sections over sauce in pan. Spread 1 cup of sauce over tortillas. Sprinkle with 1/3 of the cheese.
Repeart with another 1/3 of the tortillas, 1 cup of sauce, and 1/3 of the cheese.
Repeat one more time, using remaining tortilla sections, sauce, and cheese.
Cover and bake 20 minutes. Uncover and continue baking 15 more minutes.
Let stand 5 minutes before serving.
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