Mexican Lasagna

INGREDIENTS

• 1 (15-ounce) can Pinto or Dark Red Kidney Beans, drained and rinsed
• 1/2 tablespoon olive oil
• 1 cup onion, chopped
• 2 cloves garlic, minced
• 1 green bell pepper, chopped
• 1 teaspoon cumin]
• 1 tablespoon chili powder
• 1/8 teaspoon cayenne pepper
• 1 cup frozen or fresh corn
• 1 cup tomato sauce
• 6 corn tortillas
• 1 cup lowfat cottage cheese
• 3/4 cup Cheddar cheese

PREPARATION

1. In a large skillet, heat oil over medium-high heat.
2. Sauté onion, garlic, and green pepper for about 5 minutes, or until soft.
3. Stir in spices and sauté 1 minute more. Remove from heat.
4. Mix in corn, beans, and tomato sauce.
5. Place 3 tortillas in a 2-quart casserole dish, arranging to cover bottom.
6. Spoon in half of the corn-bean mixture and spread 1/2 cup cottage cheese on top.
7. Sprinkle on half the cheese.
8. Repeat layers, using up all of the ingredients.
9. Bake at 350°F for 45 minutes. Let stand 5 minutes before serving.