12 corn tortillas (6 inch diameter)
2/3 c. low-fat plain yogurt
1/3 c. low-fat cottage cheese
3 scallions, thinly sliced
2 cloves garlic, minced
1 tbsp. chili powder, or to taste
1/2 tsp. ground cumin
4 c. coarsely chopped tomatoes
1 1/2 c. cooked pinto, kidney or black beans, lightly mashed
3/4 c. shredded Cheddar or Monterey Jack cheese
Black olives, sliced (optional)

Coat a deep-fish, 9 inch pie plate with vegetable spray. Use 4 tortillas to cover the bottom of the plate, overlapping them in the center. Preheat oven to 375 degrees. Blend together the yogurt and cottage cheese. Empty into small bowl and add scallions, garlic, chili powder and cumin. Spread 1/3 of this mixture over the tortillas. Top with 1 1/3 cups tomatoes and 1/2 cup beans. Repeat layering twice to use all tortillas, yogurt mixture, tomatoes and beans. Top with cheese. Bake in 375 degree oven for 20 to 30 minutes until cheese has melted and ingredients are bubbly. 4 servings.