This is a terrific recipe, filled with healthy ingredients, from beans to vegetables.

INGREDIENTS | SERVES 6–8

Nonstick cooking spray

2 cups chopped onion

2 cloves minced garlic

1 medium green bell pepper, chopped

1 medium red pepper, chopped

3/4 cup picante sauce

2 (15-ounce) cans black beans, drained

1 (15-ounce) can stewed tomatoes

12 medium corn tortillas

6 to 8 ounces part-skim mozzarella or Monterey jack cheese, divided

1 cup shredded romaine lettuce

1 cup chopped tomatoes

4 tablespoons low-fat sour cream (optional)

• 1. Preheat oven to 350°F.

• 2. Spray a large skillet with cooking spray. Add onion and garlic and sauté 4 to 5 minutes.

• 3. Add green and red peppers, and sauté 3 to 4 additional minutes.

• 4. Add picante sauce, beans, and tomatoes. Cook 5 to 7 minutes, stirring constantly. Turn heat off; set aside.

• 5. Spray cooking spray into a 13" × 9" baking dish. Spoon 1 cup of the black bean mixture into the bottom of the baking dish. Arrange 6 tortillas in a single layer over the bean mixture.

• 6. Sprinkle tortillas with 3/4 cup cheese. Add 2 1/2 cups of the bean mixture over the cheese.

• 7. Arrange the remaining 6 tortillas over the cheese. Top with the remaining bean mixture.

• 8. Cover and bake for 30 minutes.

• 9. Uncover and top with remaining cheese. Bake uncovered 10 minutes, or until cheese melts.

• 10. Let stand 5 minutes before serving. Top with lettuce and tomato. Cut into 4-inch to 5-inch squares. Top with sour cream, if desired.