Corn Tortilla & Mixed Bean Lasagna

1. Heat the oven to 350 degrees.

2. In a large saucepan over medium, heat the oil. Add the onions, bell peppers and garlic. Saute until the vegetables are soft, about 5 to 7 minutes. Stir in both beans, the tomatoes, chilies, chili powder, cumin and salt. Remove from the heat and set aside.

3. In a 9-by-13-inch baking dish (or other 3-quart shallow baking dish), spread 1/2 cup of bean mixture. 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.

4. Spread half of the remaining bean mixture over the tortillas. Sprinkle with 1 cup of the cheese, then arrange the remaining 6 tortillas on top. Cover with the remaining bean mixture.

5. 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 cheeses is melted.

(Recipe courtesy of Jim Romanoff, Associated Press. Published in The Seattle Times, Food & Wine Section, 30 September 2009.)