Corn Tortilla and Mixed Bean Lasagna

1 tsp extra-virgin olive oil
2 medium yellow onions, chopped (2 cups)
2 medium bell peppers, cored and chopped
2 tbsp minced garlic
15 oz can black beans, rinsed and drained
15 oz can pinto beans, rinsed and drained
14 oz can diced tomatoes with juice
4 oz can mild or hot chopped green chiles
1 tbsp chili powder
2 tsps ground cumin
1 tsp salt
12 white corn tortillas
2 cups grated reduced-fat Monterey Jack cheese

Heat oven to 350 degrees. In a large saucepan over medium, heat the oil. Add the onions, bell peppers and garlic. Saute until vegs are soft, 5 to 7 minutes. Stir in both beans, the tomatoes, chiles, chili powder, cumin and salt. Remove from the heat and set aside.
In a 9-by13-inch baking dish (or 3 quart shallow baking dish), spread 1/2 cup of bean misture. Arrange 6 of the tortillas over the bean mixture, overlapping them slightly and having them come about 1 inch up the sides of the dish.
Spread half of the remaining bean misture over the tortillas. Sprinkle with the remaining bean mixture.
Coat one side of a piece of foil with cooking spray, then tightly cover the dish. Bake until the lasagna is bubbling and heated through, about 30 minutes. Uncover and top with the remaining cheese. Bake for 5 minutes more, or until the cheese is melted.

Number of Servings: 8

Recipe submitted by SparkPeople user ICLAIRE41.