Chilaquiles

1-1/2 T. olive oil
2 onions, finely diced
2 garlic cloves, minced
1 28-oz. can tomatoes, finely chopped, with juices
1 16-oz. can kidney beans, rinsed and drained
1 4-oz. can mild green chiles, minced and drained
12 corn tortillas, cut into 1" strips, divided
1 c. sour cream, divided
2-1/2 c. (8 oz.) grated Monterey Jack cheese, divided

Preheat oven to 350 degrees.

Heat the oil in a large skillet over medium-high heat. Add the onions and garlic and saute 10 minutes or until the onions are tender.

Stir in the tomatoes and juices, kidney beans, and chiles. Boil 5 minutes, stirring occasionally, until the juices begin to thicken. Remove from heat.

Spread half the sauce in a 10 x 10" casserole dish. Top with half the tortilla strips, half the sour cream, and half the cheese. Complete with the remaining tortillas, then the remaining sauce, sour cream, and cheese.

Bake 35 minutes or until hot and bubbly.

Serves 4.

Adapted from Quick Vegetarian Pleasures, p. 163.