Ingredients
1 tbsp butter
1 tbsp all-purpose flour
1 (8 ounce) can can no-salt-added tomato sauce
¾ cup low-sodium vegetable broth
1 tbsp chili powder or to taste
1 tsp cumin pdr
1 tsp dried oregano, crushed
⅛ tsp cinnamon pdr
1 (15 ounce) can no-salt-added black beans, rinsed and drained
1 (15 ounce) can no-salt-added pinto beans, rinsed and drained
¾ cup chopped green sweet pepper (1 medium)
½ cup chopped onion (1 medium)
1 4-ounce can diced green chili peppers, undrained
Nonstick cooking spray
9 (6 inch) corn tortillas, cut into wedges
2 cups shredded reduced-fat cheddar cheese (8 ounces)
Shredded lettuce, sliced ripe olives and chopped tomato (optional)
Preparations
Preheat oven to 350 degrees F. In a small saucepan melt butter over medium heat. Add flour, stirring until smooth. Stir in tomato sauce, broth, chili powder, cumin, oregano and cinnamon. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more; set aside.
In a medium bowl combine black beans, pinto beans, sweet pepper, onion and chili peppers; set aside.
Coat a 2-quart rectangular baking dish with cooking spray. Spread 1/3 cup of the tomato sauce mixture on the bottom of the prepared baking dish. Layer one-third of the tortillas on top of the sauce. Top with one-third of the bean mixture. Spread one-third of the remaining sauce over all. Sprinkle with 2/3 cup of the cheese. Repeat layers twice, starting with tortillas and setting aside the final 2/3 cup cheese.
Cover with foil. Bake for 35 minutes. Sprinkle with the reserved 2/3 cup cheese. Bake, uncovered, about 10 minutes more or until cheese melts. Top with lettuce, olives and/or chopped tomato, if desired.
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