Layered Tortilla Casserole
Yield: 4 Servings
Source: Sarah Schlesinger, 500 Fat-Free Recipes

1/4 c water
1 c onion; chopped
1 clove garlic; minced
1 c celery; chopped
1 tb chili powder
1 pn cayenne; pepper
1 c corn; kernels
1 c tomato sauce
1 c kidney beans, cooked; drained and rinsed
1 c great northern beans; drained and rinsed
6 corn tortillas; nonfat
1 c nonfat cottage cheese
1/2 c cheddar cheese, nonfat; shredded

Combine the water, onion, garlic and celery in a microwave safe casserole. Microwave uncovered on high for 5 minutes or until onions and celery are tender. Combine with chili powder, cayenne pepper, corn, beans, and tomato sauce. Place 3 corn tortillas on the bottom of a 2 quart microwave-safe casserole dish. top with 1/2 of the tomato-bean mixture. Spread 1/2 cup of the cottage cheese over the tomato-bean mixture. Sprinkle with 1/4 cup of the grated cheddar cheese. Repeat layers. Microwave uncovered on high for 12 minutes or until cheese has melted, and ingredients are warmed through. Let stand 5 minutes before serving.