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Vegetarian Mexican Casserole

  • 1/2 t olive oil
  • 1 T garlic clove, minced
  • 1 onion, diced
  • 1 t cumin
  • 1 green pepper, diced
  • 1/8 t cayenne pepper
  • 1 T chili powder
  • 8 ounces can corn
  • 15 ounces can kidney beans
  • 8 ounces tomato sauce
  • 6 flour tortillas
  • 1 c plain yogurt
  • 1 c Cheddar cheese, grated
  • 1 cup cooked rice (optional)

In a large skillet heat oil over medium high heat. Saute the onions, garlic and green pepper about 5 minutes or until soft. Stir in spices and saute 1 more minute. Remove from heat mix in the corn, beans and up to 1 cup of tomato sauce. Place three tortillas covering the botton of a 2 quart casserole dish. Spoon in about 1/2 the mixture, add a layer of 1/2 yogurt and spread 1/2 cup grated cheddar cheeze on top. Repeat process three tortillas and cover with rest of mixture and sprinkle cheddar on top. Cook uncovered on high heat in a microwave for 10 to 15 minutes until casserole is heated through and cheese melted. Let stand 5 minutes before serving.

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