Irish Enchiladas

Preheat oven to 350 degrees.

Saute onion and garlic in olive oil until tender. Add cumin and chile powder, cook until onions are transparent. Add tomatoes, including juice from the can. Add beans and corn and heat through.

In a separate bowl, mix cottage cheese with diced green chiles and approximately 1 cup cheddar cheese.

To assemble: spoon a small amount of bean/tomato/corn mixture into the bottom of a glass 9″ x 11″ dish. Spread each tortilla with the cottage cheese mixture and top with the bean mixture. Fold in half and lay in the pan. Repeat until the pan is full. Spoon the remaining bean/tomato/corn mixture over the layered tortillas. Top with more shredded cheese.

Cover the pan with foil and bake for 30 minutes. Remove from the oven and let sit for 5 minutes before serving.