King Ranch Bean Casserole

Ingredients

15 ounces canned chili beans, drained

1/2 cup chopped green bell pepper

1/2 cup chopped red bell pepper

1 cup fresh or frozen corn kernels

2 cloves garlic, minced

1/2 teaspoon chili powder, divided

1/4 teaspoon ground cumin

1 1/2 cups vegetable stock

2 1/2 tablespoons flour

1/4 cup reduced-fat sour cream, plain yogurt

Salt, to taste

8 6 inch flour tortillas

14 1/2 ounces canned diced tomatoes with green chilies, drai

1 1/2 cups shredded reduced-fat cheddar cheese, cheddar-style soy cheese or almond cheese

Paprika, for garnish

Preparation

Preheat oven to 350 degrees. Lightly oil 2-quart ovenproof casserole.

In large bowl, combine beans, peppers, corn, garlic, 1/4 teaspoon chili powder and cumin. Set aside.

Put stock in small saucepan. Whisk in flour; cook over median heat whisking constantly until sauce thickens and coats back of spoon. Remove from heat; whisk in sour cream or yogurt, remaining chili powder and salt to taste. Set aside.

In casserole layer tortillas, bean mixture and tomatoes alternately, beginning and ending with tortillas. Pour sauce over casserole; sprinkle with cheese and paprika. Bake until hot and bubbly, about 30 to 35 minutes.