Enchilada Bake - cooking recipe

Ingredients

2 cans kidney beans
1 garlic clove, minced
1 onion, chopped
5 to 6 mushrooms, sliced
1 green pepper, chopped
6 to 8 flour or corn tortillas
1/2 c. mix of Ricotta cheese and yogurt
1 1/2 c. stewed tomatoes
1 Tbsp. chili powder
1 tsp. cumin
salt to taste
1/2 c. red wine
1/2 c. grated Monterey Jack cheese
black olives

Preparation

Saute onion, garlic, mushrooms and green pepper.
Add the beans, tomatoes, spices, salt and wine.
Simmer for 30 minutes. Layer tortillas, sauce and 3 tablespoons grated Jack and 3 tablespoons cheese mixture.
Repeat until all used up, ending with layer of sauce.
Garnish with cheese, yogurt and black olives. Bake at 350\u00b0 for 15 to 20 minutes or until bubbly.