• 15 oz. can beans - rinsed and drained (small black or red)
• 3/4 cup chopped green bell pepper (approx 1/2 large pepper)
• 3/4 cup chopped red bell pepper (approx 1/2 large pepper)
• 1 1/2 cup corn - frozen, fresh or canned
• 2 cloves garlic - minced
• 2 tsp chili powder - divided
• 1/2 tsp ground cumin
• 1/2 cup chopped cilantro (optional)
• 15 oz. vegetable broth
• 3 Tbsp flour
• 1/4 cup reduced fat sour cream or plain yogurt
• 1/2 tsp salt - to taste
• 10-14 - 6“ tortillas - corn or flour
• 15 oz. diced tomatoes with green chilies - drained (diced tomatoes w.o. chilies for less kick)
• 4 oz. shredded reduced fat cheddar cheese
• paprika garnish

1. In bowl combine beans, peppers, corn, garlic, 1 tsp chili powder, cumin, and cilantro if using. Set aside
2. In small sauce pan combine broth and flour. Cook over medium heat, whisking frequently. until sauce thickens and coats back of spoon. Remove from heat and whisk in sour cream or yogurt, remaining 1 tsp chili powder and 1/2 tsp salt or to taste.
3. In lightly oiled 2-qt. ovenproof casserole (round works well) layer tortillas, bean mixture, and tomatoes. Alternate layers starting and finishing with tortillas. Pour sauce over casserole and bake in 375 deg oven for 30 min.
4. Sprinkle with cheese, sprinkle with paprika. Bake until hot and bubbly, about 20 min.

Serves: 6      Total cook time: 50 min.
Source: Michelle e-mail 1997