Serves: 4
1 Tablespoon Olive Oil
1 Onion, chopped
1 Green Bell Pepper, chopped
2 Cloves Garlic, minced
1 Tablespoon Chili Powder
1 Teaspoon Ground Cumin
Salt, to taste
Cayenne, to taste
1 16-ounce can pinto or kidney or black bean, rinsed and drained
1 Cup Corn
1 Cup Tomato Sauce
6 Corn Tortillas, 7-inches
1 Cup Cottage Cheese
2 Cups Cheddar Cheese, grated
Heat the oil in a large skillet over medium-high heat. Add onion, bell pepper, and garlic, stirring frequently, until softened, about 5 minutes. Stir in chili powder, cumin, salt and cayenne, and saute for 1 minute.
Remove from the heat. Add the beans, corn and tomato sauce.
Preheat oven to 350 degrees.
Place 3 tortillas in the bottom of a lightly greased 2-quart casserole dish. Add half of the corn-bean mixture, and spread 1/2 cup cottage cheese on top. Sprinkle half of the cheddar. Repeat the layers until all the ingredients are used up.
Bake, uncovered for 45 minutes or until heated through. let sit for 5 minutes before serving.
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