1 red bell pepper, seeded and chopped
1 green bell pepper, seeded and chopped
1 large yellow onion, chopped
3 cloves garlic, minced
3 tablespoons olive oil
1 teaspoon chili powder
1 teaspoon black pepper
1/2 teaspoon salt
1 can (11 ounces) cream of celery soup
1 can (10 ounces) tomatoes and green chiles
2 cups frozen corn kernels
18 corn tortillas
4 cans (15 ounces each) black beans, drained
2 cups shredded Colby jack cheese
Tortilla chips (optional)

In 2-quart pot, sauté bell peppers, onion and garlic in olive oil until vegetables begin to soften, about 5 minutes. Stir in chili powder, black pepper, salt and soup with half a can of water. Add tomatoes and chiles and corn. Open cans of black beans. If juice is thin, drain most of it off and add beans to soup mixture. If juice is thick, add all to soup mixture. Meanwhile, spray 2-quart casserole dish with cooking spray. Line bottom with six of the tortillas. Spread a third of bean mixture over tortillas. Add second layer of tortillas and spread another third of bean mixture on top. Add third layer of tortillas. Top with remaining bean mixture, then cheese. Crumble a handful of tortilla chips on top, if desired. Bake at 350 degrees for 30 to 45 minutes or until bubbly.

Servings: 12. Serving size: 1 cup. Per serving: 319 calories, 13.4 g protein, 11.6 g fat, 41.8 g carbohydrates, 728 mg sodium, 20 mg cholesterol

Lisa Burchett-Hargis