3 whole wheat or multi grain tortilla shells
2 cups spaghetti sauce (any kind)
1 small onion
2 medium sized yellow bell peppers
2 cups fresh chopped mushrooms
3 fresh sprigs parsley, chopped
1 (15 oz.) can pinto beans, drained and rinsed
1 cup shredded cheddar cheese

Chop up the onion, bell pepper and mushrooms and then cook them in pan with a little of olive oil until a little less crispy. Once they are done add in the pinto beans, be sure to drain and rinse them, this will get rid of some of the sodium collected in the can. Add all the vegetables together and then get the 5x5-inch pan and coat with a light layer of olive oil.

Next lay a multi grain tortilla on the bottom of the pan and then place 1/3 of your vegetables onto it, then pour some of the spaghetti sauce onto it, sprinkle some of your chopped up parsley onto it. Continue to lay the next two the same way, be sure to leave the top layer open with just vegetables and a little cheese and parsley.

Place in the oven at 350°F for 10 minutes. Take out and wait for it to cool before serving.

Submitted by: KiKi