minced garlic clove
1tsp instant chicken bouillion
2c. cooked pinto and/or kidney beans
2c. tomato sauce
2tsp. chili powder
1tsp. cumin
salt to taste
1c. plain non-fat yogurt
8 corn (or flour) tortillas
4 oz. grated low-fat cheddar cheese
(we can't get cheddar cheese, so I use mozzarella)
1. In skillet combine first 3 ingredients and cook until soft. Add beans, tomato sauce, and spices. Simmer 15 minutes stirring occasionally.
2. Line a shallow 2 1/2quart baking dish with 4 tortillas. Spread 1/2 yogurt on tortillas. Top with 1/2 bean mixture. Repeat with remaining ingredients. Top with cheese.
3. Bake at 350 degrees for 25 minutes.
Serves 4 - Serve with a salad and/or fresh veggies
For leftovers, freezes well.
Source: First Place Favorites (c)1992
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