Two-Bean Enchilada Casserole

1 tablespoon butter
1 tablespoon all-purpose flour
1 8-ounce can no-salt-added tomato sauce
3/4 cup reduced-sodium chicken broth
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano, crushed
1/8 teaspoon ground cinnamon
1 15-ounce can no-salt-added black beans, rinsed and drained
1 15-ounce can no-salt-added pinto beans, rinsed and drained
3/4 cup chopped green sweet pepper (Mary inclouded 1 large jalepeno for a little heat!)
1/2 cup chopped onion
1 4-ounce can diced green chile peppers, undrained
9 6-inch corn tortillas, cut into wedges
2 cups shredded reduced-fat cheddar cheese (8 ounces)
Chopped fresh tomato (optional)

Preheat oven to 350°F. In a small saucepan, melt butter over medium heat. Add flour, stirrng until smooth. Stir in tomato sauce, broth, chili powder, cumin, oregano, and cinnamon. Cook and stir until thickened and bbbly. Cook and stir 1 minute more; set aside.

In a medium bowl, combine black beans, pinto beans, sweet pepper (with the jalepeno for a little heat), onion, and chile peppers; set aside.

Coat a 2-quart rectangular baking dish with nonstick cooking spray. Spread 1/3 cup of the tomato sauce mixture on the bottom of the prepared baking dish. Layer one-third of the tortillas on top of the sauce. Top with one-third of the bean mixture. Spread one-third of the remaining sauce over all. Sprinkle with 2/3 cup cheese. Repeat layers twice, starting with tortillas and setting aside thefinal 2/3 cup cheese.

Cover with foil Bake 35 minutes. Sprinkle with the reserved 2/3 cup cheese. Bake, uncovered, 10 minutes more or until cheese melts. If desired, top with chopped tomato.

Servings: 6 (about 1 cup each)
Preparation: 25 minutes
Bake Time: 45 minutes

Per serving: 323 calories
11 g. total fat (7 g. sat. fat)
32 mg. chol.
433 mg. sodium
38 g. carb
10 g fiber
19 g. protein
Exchanges: 1 vegetable, 2 starch, 2 lean meat, 1 fat