Mexican Lasagna

Ingredients

• 11⁄2 to 1 Tbs olive oil
• 1 onion, chopped
• 1 to 2 cloves garlic, minced
• 1 green bell pepper, coarsely chopped
• 1 tsp cumin
• 1 Tbs chili powder
• Dash cayenne pepper
• 1 cup corn
• 1 16-oz. can pinto or kidney beans, drained
• 1 cup tomato sauce
• 7" corn tortillas
• 1 cup cottage cheese
• 1 cup cheddar cheese

Directions

1. Preheat the oven to 350° F. Spray a 9x13-inch baking dish with cooking spray.
2. Heat olive oil in a large skillet over medium heat. Add onion, bell pepper, and garlic; cook and stir until onion is translucent, 5 to 7 minutes. Reduce heat to medium-low and add chili powder, and cumin. Bring to a simmer; let simmer for 5 minutes.
3. Remove from stove and combine with beans, corn and tomato sauce.
4. Layer bottom of baking dish with tortillas.
5. Cover tortillas with half of the bean mixture. Then cover with half the cottage cheese and top that with shredded cheese. Repeat these layers.
6. Bake for 20 to 30 minutes or until cheese is melted and lasagna is heated through.