Mexican Tortilla Casserole

Ingredients

• 15 ounce kidney beans drained canned
• 14.5 ounce canned tomatoes mexican-style canned
• 1.5 teaspoons chili powder 
• 6 6-inch corn tortillas cut in half ()
• 2 tablespoons cilantro leaves fresh chopped
• 1 teaspoon ground cumin 
• 6 tablespoons cup heavy whipping cream sour reduced-fat
• 4 ounces monterrey jack cheese shredded
• 1 teaspoon olive oil 
• 2.3 ounce olives ripe drained sliced canned
• 1.5 cups onion chopped
• 1 cup salsa 
• 0.3 teaspoon salt 
• 0.8 teaspoon sugar 
• 1 cup baby squash yellow chopped

Equipment

• frying pan
• oven
• baking pan

Directions

1. Preheat oven to 35
2. Heat oil in a large nonstick skillet over medium-high heat.
3. Add onion and squash; saut 5 minutes or until tender.
4. Add beans and next 6 ingredients; bring to a boil. Reduce heat, and simmer, uncovered, 5 minutes or until thoroughly heated.
5. Arrange 6 tortilla halves in bottom of an 11 x 7-inch baking dish coated with cooking spray; top with half of tomato mixture.
6. Sprinkle with olives and cilantro. Top with remaining 6 tortilla halves and tomato mixture.
7. Cover and bake at 350 for 20 minutes. Uncover and sprinkle with cheese; bake an additional 10 minutes. Top each serving with sour cream.