1 can refried beans
1 pkg. frozen whole kernel corn
1 (15 oz.) can tomato sauce
1 c. med. spiced salsa
1 tbsp. chili powder
1 1/2 tsp. ground cumin
1 (16 oz.) carton low fat cottage cheese
2 eggs, slightly beaten
1/4 c. grated Parmesan cheese
1 tsp. oregano leaves, crushed
1/2 tsp. garlic salt
12 corn tortillas
1 c. (4 oz.) shredded cheddar cheese

Combine first 6 ingredients in large skillet. Simmer 5 minutes, stirring frequently. Combine cottage cheese, Parmesan cheese, oregano and garlic salt; mix well.

Arrange 6 tortillas on bottom and sides of lightly greased 13"x9"x2" baking dish (overlap as needed).

Top with bean mixture half.

Spoon cheese mixture over meat. Arrange remaining tortillas over cheese. Top remaining bean mixture.

Bake at 375 degrees for 30 minutes or until hot and bubbly. Remove from oven, sprinkle cheddar cheese. Let stand 10 minutes. Serves 8. Serves 8.