1½ cups cooked Shiloh Farms PINTO BEANS
1 Tbsp. Olive oil
1 Onion, chopped
1 Garlic clove, minced
5-6 Mushrooms, chopped
1 green Pepper, chopped
1 1/2 c. stewed Tomatoes
1 tsp. Cumin
6 to 8 corn Tortillas
1/2 c. monterey Cheese
1/2 c. mixture of Ricotta cheese and plain Yogurt
Black Olives, sliced
1 tbsp. Chilli powder
Salt to taste

Directions:
Saute onion, garlic, mushrooms and pepper in olive oil. Add beans, tomatoes, spices and salt. Simmer about 30 minutes. In a greased casserole dish, start with a tortilla's, then add layers of bean mix, 3 Tbsp. cheese, 3 Tbsp. ricotta- yogurt mixture. Repeat until all ingredients are used, ending with a layer of bean mix. Garnish with sliced black olives. Bake at 350°F for 15-20 minutes. Serves 4.