• 2/3 cup onion, chopped
• 1/2 cup green bell pepper, seeded and chopped
• 1/2 cup canned chopped tomatoes, undrained
• 1/4 cup prepared picante sauce or salsa
• 1 clove garlic, crushed
• 3/4 tsp. ground cumin
• 11 ounces canned black beans or red kidney beans, drained
• 4 6 inch corn tortillas
• 2/3 cup Monterey Jack cheese, shredded
• 3/4 medium tomato, sliced
• 2/3 cup lettuce, shredded
• 4 scallions, sliced
• 1/4 cup chopped black olives
• 1/4 cup sour cream

Preheat oven to 350°F. Combine first 6 ingredients in a heavy nonstick skillet over medium-high heat. Bring to a boil. Reduce heat to low and simmer 10 minutes, uncovered. Stir in beans. Spread 1/3 of bean mixture in bottom of a lightly oiled baking dish. Top with half the tortillas, overlapping as necessary. Sprinkle with half the cheese. Add another 1/3 of bean mixture, then remaining tortillas and bean mixture. Cover tightly with foil and bake 30 minutes, or until heated throughout. Sprinkle with remaining cheese. Let stand 10 minutes. Serve topped with tomato slices, lettuce, scallions, olives, and sour cream.

Per serving: calories 288, fat 11.0g, 33% calories from fat, cholesterol 23mg, protein 13.4g, carbohydrates 35.9g, fiber 9.4g, sugar 8.6g, sodium 477mg, diet points 5.3.

Dietary Exchanges: Milk: 0.1, Vegetable: 1.6, Fruit: 0.0, Bread: 1.6, Lean meat: 0.7, Fat: 1.5, Sugar: 0.0, Very lean meat protein: 0.0

  view detailed nutritional information

The recommended wines are: Zinfandel, Beaujolais, or Merlot.