1 c. sliced mushrooms
2 med. green peppers
4 oz. chopped onion
1 clove garlic, minced
1 pkg. chicken broth
12 oz. cooked pinto beans
2 c. tomato sauce
4 oz. can green chilies
2 tsp. chili powder
1 tsp. cumin
Salt to taste
1 c. plain yogurt
3 oz. scallops, sliced
8 corn tortillas
4 oz. grated cheese

In a non-stick saucepan, combine first 5 ingredients. Cook until tender. Add pinto beans, tomato sauce, green chilies, chili powder, cumin, and salt. Simmer 15 minutes, stirring often.

In a small bowl, mix yogurt with scallions. Line a shallow 2 1/2 quart baking dish with 4 corn tortillas. Spread half of yogurt mixture over tortillas. Top with half of bean mixture. Repeat layers with remaining tortillas, yogurt, and bean mixture. Top with cheese. Bake at 350 degrees for 25 minutes or until bubbly hot. Serves 4.