1 1/2 c. lite ricotta cheese
1 c. (4 oz.) shredded reduced-fat Monterey Jack cheese
1 (4 oz.) can chopped green chilies, drained
1/2 c. frozen egg substitute, thawed
1/4 c. green onions, chopped
4 (6 inch) corn tortillas
Vegetable cooking spray
1/4 c. green pepper, chopped
1 clove garlic, minced
2 (16 oz.) cans red kidney beans, drained
1 (14 1/2 oz.) can no-salt-added whole tomatoes, undrained & chopped
1 (8 oz.) can no-salt-added tomato sauce
2 tsp. chili powder
1/2 c. (2 oz.) shredded reduced-fat sharp Cheddar cheese
2 tbsp. green onions, chopped

Combine first 5 ingredients in a medium bowl; stir well and set aside. Cut each tortilla into 8 wedges; place on an ungreased baking sheet. Bake at 350 degrees for 10 minutes or until crisp. Set aside. Coat a nonstick skillet with cooking spray; place over medium-high heat until hot. Add green pepper and garlic; saute until tender. Stir in beans, tomato, tomato sauce, and chili powder; bring to a boil. Reduce heat; simmer, uncovered, 15 minutes, stirring occasionally.

Spread half of cheese mixture in a 2-quart casserole coated with cooking spray; arrange 8 tortilla wedges over cheese mixture. Spread half of bean mixture evenly over wedges. Repeat layers with remaining cheese mixture, 8 tortilla wedges and remaining bean mixture. Cover and bake at 350 degrees for 30 minutes or until thoroughly heated. Sprinkle with Cheddar cheese; bake, uncovered, an additional 5 minutes or until cheese melts. Top with 2 tablespoons green onions. Serve with remaining tortilla wedges.

Makes 8 servings.