2 cans (10 oz.) enchilada sauce 1 can (12-15 oz.) tomato sauce 1 pound extra lean ground beef, cooked and drained 1 tablespoon cumin 1 tablespoon garlic powder 12 corn tortillas -- each chopped into 6 pieces 12 ounces can black beans, drained 3/4 pound low-fat or fat-free Cheddar
Preheat oven to 350 degrees and spray a 13-by-9-inch pan with a nonstick cooking spray. In a saucepan, combine enchilada sauce and tomato sauce.
Bring to a simmer. Brown beef, drain and add seasonings and salt and pepper to taste. Add about half the sauce to browned beef and set aside. On the bottom of the pan, pour 3/4 cup of sauce and add about a third of the beef mixture and then beans. Next, make a layer of corn tortillas, using a third of what you have. Add more beef, a third of the beans, a fourth of the cheese. Repeat these layers: corn, tortillas, beef, bean and cheese, until everything is gone, ending with sauce and cheese. Bake uncovered for 30 to 40 minutes. Let cool 10 minutes before serving.