Ingredients3 medium carrots, thinly sliced1 medium green pepper, chopped4 tablespoons butter, divided3 tablespoons all-purpose flour1 teaspoon dried oregano1/2 teaspoon salt2-1/2 cups 2% milk1 can (15 ounces) black beans, rinsed and drained3 cups (12 ounces) shredded Swiss cheese, divided4 medium Yukon Gold potatoes, thinly sliced1/2 cup seasoned bread crumbsDirectionsPreheat oven to 400°. In a large saucepan, saute carrots and pepper in 3 tablespoons butter until tender. Stir in flour, oregano and salt until blended; gradually add milk. Bring to a boil; cook and stir 2 minutes or until thickened. Stir in beans and 2 cups cheese until cheese is melted. Layer half of the potatoes and sauce in a greased 13x9-in. baking dish; repeat layers. Sprinkle with remaining cheese. In a microwave, melt the remaining butter. Stir in bread crumbs. Sprinkle over top. Cover and bake 50-55 minutes. Let stand 10 minutes before serving. Yield: 6 servings.

Nutritional Facts 1-1/3 cups equals 557 calories, 25 g fat (16 g saturated fat), 77 mg cholesterol, 749 mg sodium, 56 g carbohydrate, 7 g fiber, 27 g protein.