1/2 c. dry beans, cooked
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
Salt to taste
1/2 c. dry red wine
8 corn tortillas
1/4 c. grated Mozzarella cheese
1/2 c. Ricotta cheese
1/4 c. (low fat) yogurt
6 black olives, sliced

Preheat the oven to 350 degrees. Saute onion, garlic, mushrooms, and pepper. Add the beans, tomatoes, spices, salt, 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 for 15 to 20 minutes. Serves 6.