Ingredients:
1 large onion chopped
1 medium green pepper chopped
4-6 garlic cloves minced
2 tablespoons vegetable oil
1 can curshed tomatoes
1 1/2 teaspoons salt
1 1/2 teaspoons chili powder
1 teaspoon ground cumin
1/8 teaspoon cayenne pepper
1 can black beans rinsed and drained
1 can pinto beans rinsed and drained
1 carton ricotta cheese
1 egg white beaten
2 tablespoons minced fresh parsley
1 tablespoon chooped seeded jaleapeno pepper
2 cups shredded cheddar cheeese
4 flour totillas

In a saucepan saute onion green pepper and garlic in oil until tender. Stir in tomatoes, salt, chili powder, cumin and cayenne. Bring to a boil reduce heat to simmer, uncovered for 10 minutes. Stir in black beans and pinto beans heat through.

In a bowl combined ricotta, egg wite parsley and jalapeno. Spread a third of the mixture in a greased 13X9 dish. Top with half of the cheddar cheese, tortillas, and riccota mixtures. Repeat in layers. Spread remaining bean mixture over top.

Cover and bake at 350 for 35 minutes or until bubbly. Let stand 15 minutes before cutting.