->Chilaquiles 06 <-

Makes 4 large servings

1 1/2 Tbsp olive oil

2 onions finely diced

2 garlic cloves minced

1 28-oz can tomatoes finely chopped with juice

2 jalapeno peppers, finely chopped or to taste

12 corn tortillas cut into 1" strips

1 16-oz can pink beans rinsed and drained

1 cup plain yogurt

2 1/2 cup grated Monterey Jack cheese (1/2 lb.)

Preheat oven to 350 degrees. Heat oil in large skillet over medium

heat; add onions and garlic; saute until onions are tender. Stir

in tomatoes and juice, beans, peppers. Boil 5 minutes, stir

occasionally, until juices begin to thicken. Remove from heat.

1/2 the sauce in a casserole. Top with

1/2 the tortilla

strips half the yogurt and half the cheese. Complete with remaining

tortillas, sauce yogurt and cheese. Bake 35 minutes until hot and bubbly.