1/2 c. dry beans, cooked or 2 c., canned
1 onion, chopped
1 clove garlic, minced
5 or 6 mushrooms, sliced
1 green pepper, chopped
1 1/2 c. stewed tomatoes
1 tbsp. chili powder
1 tsp. cumin seed, ground
1/2 c. dry red wine
8 tortillas
1/4 c. grated Mozzarella cheese (made from partially skimmed milk)
1/2 c. Ricotta cheese (made from partially skimmed milk)
1/4 c. low-fat yogurt
6 black olives, sliced

Saute onion, garlic, mushrooms and pepper.

Add the beans, tomatoes, spices and wine. Simmer gently for about 30 minutes.

Mix Ricotta cheese and yogurt.

In an oiled 1 1/2 quart casserole, put a layer of tortillas, a layer of sauce, 1 1/2 tablespoons of grated cheese and 4 tablespoons of cheese-yogurt mixture. Repeat until all ingredients are used, ending with a layer of sauce. Top with cheese-yogurt mixture and black olives. Bake at 350 degrees F. for 15 to 20 minutes.