1/2 tbsp. olive oil
1 onion, chopped
1 clove garlic, minced
1 green pepper, chopped
1 tsp. ground cumin
1 tbsp. chili powder
Dash cayenne pepper
1 c. frozen corn kernels
16 oz. can kidney beans, drained
1 c. tomato sauce
6 corn tortillas
1 c. cottage cheese
1/2 c. cheddar

In large skillet, heat oil over medium high and saute onion, garlic and green pepper about 5 minutes. Stir in spices and saute a minute more. Remove from heat and stir in corn, beans and tomato sauce. Place 3 tortillas in a 2 quart casserole dish, arranging to cover bottom. Spoon in 1/2 the corn/bean mixture, then 1/2 cup cottage cheese, then 1/2 of the cheddar. Repeat layering.

Cook uncovered on high (microwave) 15 minutes. Then let stand 5 minutes before serving. Serves 4 to 6.