1/2 c. dry beans, cooked or 2 c. canned
1 onion, chopped
1 clove garlic, minced
5-6 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 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 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 for 15-20 minutes.