1/4 cup water
1 cup onion — chopped
1 clove garlic — minced
1 cup celery — chopped
1 tablespoon chili powder
pinch cayenne — pepper 1 cup corn — kernels
1 cup tomato sauce
1 cup kidney beans, cooked — drained and rinsed
1 cup great northern beans — drained and rinsed
6 corn tortillas — nonfat
1 cup nonfat cottage cheese
1/2 cup 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 quarte 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.