1 teaspoon margarine
1 medium onion, chopped
1/2 medium green bell pepper, chopped
8 oz. medium button mushrooms, quartered
1 to 2 medium garlic cloves, minced
2 cups canned black or pinto beans
1 14.5 oz. can stewed tomatoes
1/2 cup dry red wine
2 to 3 teaspoons chili powder
1 to 2 teaspoons ground cumin
1/4 teaspoon salt
3/4 cup fat-free ricotta cheese
1/2 cup fat-free plain yogurt
6 6-inch corn tortillas, quartered
1/2 cup grated low-fat mozzarella cheese
6 medium black olives, sliced
In a large saucepan, melt the margarine over medium-high heat, swirling to coat the bottom. Cook the onion, bell pepper, mushrooms and garlic for 3 minutes, or until onion is soft.
Stir in the remaining sauce ingredients. Reduce heat and simmer for 30 minutes.
Preheat oven to 350. Lightly spray a 1 1/2 quart casserole dish with cooking spray.
In a small bowl, whisk together the ricotta and yogurt.
Place 3 tortillas in the casserole dish. Top with half the sauce, half the mozzarella and half the ricotta mixture. Repeat the layers. Top with olives.
Bake, covered, for 15 to 20 minutes, or until heated through.