6 servings (serving size: 1/6 of casserole and 1 tablespoon sour cream)
1 teaspoon olive oil
1 1/2 cups chopped onion
1 cup chopped yellow squash
1 (15-ounce) can kidney beans, drained
1 cup salsa
1 1/2 teaspoons chili powder
1 teaspoon ground cumin
3/4 teaspoon sugar
1/4 teaspoon salt
1 (14.5-ounce) can Mexican-style stewed tomatoes, un-drained
6 (6-inch) corn tortillas. cut in half
1 (2.25-ounce) can sliced ripe olives, drained
2 tablespoons chopped fresh cilantro
1 cup (4 ounces) shredded Monterey Jack cheese
6 tablespoons reduced-fat sour cream
How to Make It
Preheat oven to 350°.
Heat oil in a large nonstick skillet over medium-high heat. Add onion and squash; sauté 5 minutes or until tender. Add beans and next 6 ingredients; bring to a boil. Reduce heat, and simmer, uncovered, 5 minutes or until thoroughly heated.
Arrange 6 tortilla halves in bottom of an 11 x 7-inch baking dish coated with cooking spray; top with half of tomato mixture. Sprinkle with olives and cilantro. Top with remaining 6 tortilla halves and tomato mixture.
Cover and bake at 350° for 20 minutes. Uncover and sprinkle with cheese; bake an additional 10 minutes. Top each serving with sour cream.