Cheese and Bean Enchilada Casserole

Ingredients

• 1/4 cup olive oil (or other oil, olive oil is healthy, esp. extra virgin)
• 1/4 cup flour

• 1 (6 ounce) can tomato paste
• 2 1/2 cups water
• 2 garlic cloves (minced or pressed)
• 1 onion, chopped
• 1/2 teaspoon salt
• 1/2 teaspoon oregano
• 3 tablespoons powdered red chilies (I use mild, this is not the same as chili powder)

• 1 (30 ounce) can black beans (or pinto)

• 1 (16 ounce) carton low fat cottage cheese
• 6-8 ounces monterey jack cheese, shredded
• 1 dozen corn tortilla
• 1/2 cup sliced black olives
• light sour cream

Directions

1. 1

   Combine the flour and oil in 2 quart saucepan and stir til smooth.

2. 2

   Mix the tomato paste with the water and gradually add to the flour/oil mixture stirring until smooth.

3. 3

   Add garlic, onion, salt, oregano, and red chile to the sauce.

4. 4

   Bring to a boil over medium heat, stirring frequently.

5. 5

   While sauce is heating, grate the cheese and drain the can of beans.

6. 6

   When sauce has boiled and thickened a bit, remove from heat.

7. 7

   Put a thin layer of sauce, just enough to cover, in the bottom of a 9X12 baking pan. (I use a glass pan).

8. 8

   Put a layer of 6 tortillas on top of the sauce layer; they will overlap some.

9. 9

   Spread beans in an even layer on top of the tortilla layer.

10. 10

    Spread cottage cheese on top of bean layer.

11. 11

    Sprinkle approx 3/4 of the grated cheese over the cottage cheese.

12. 12

    Spread 1/2 of the remaining sauce over this.

13. 13

    Put a second layer of 6 tortillas on top.

14. 14

    Top with remaining sauce, the rest of the grated cheese, and the sliced olives.

15. 15

    Bake in 350 degree oven until hot and bubbly, 20 - 30 minutes.

16. 16

    Serve with sour cream if desired.