Mexican Lasagna

We've had this one a few times and really liked it. It comes from vegetarian times complete cookbook.

1/2 T olive oil
1 onion, chopped
1 green bell pepper, coarsely chopped
1-2 cloves garlic, minced
1 T chili powder
1 t ground cumin
pinch cayenne (optional)
1 16 oz can kidney or pinto (we used pinto) beans, rinsed and drained
1 cup canned, fresh or frozen corn kernels
1 cup tomato sauce
10 7- inch corn tortillas
1 cup low-fat cottage cheese
1/2-1 c shredded cheddar cheese


1. heat oil in skillet over med-high heat. add onion, bell pepper and garlic and cook stirring frequently until softened, about 5 minutes. stir in chili powder, cumin and cayenne, and saute for 1 min more.

2. remove from heat and add beans corn and tomato sauce.

3. preheat to 350.

4. place a few corn tortillas, broken into 1/2, in the bottom of a lightly greased 2 quart casserole dish. add 1/2 the corn mixture then 1/2 cup of cottage cheese. repeat layers 'til everything is gone and then top with cheddar cheese.

5. bake, uncovered, at 350 for 45 min or until heated through.