These enchiladas are New Mexico style, which are layered in sections of tortillas, vegetable-bean filling and cheese, then baked.  The inspiration for this recipe came from my time I lived in New Mexico where I gained a real love of vegetarian style enchiladas.  This is a sensational health-conscious version.  You must try this one!  They make fantastic left-overs!

-Curt

MAIN FILLING
12 corn tortillas
1 green pepper, chopped
1 red pepper, chopped
2 15 oz. cans pinto beans
2 cups frozen corn
1 can black olives, chopped (optional)
2 cans green chilies 4 oz.

CHEESE MIXTURE
2 cups low-fat cottage cheese
4 cups grated cheese (colby, mozzerella, jack etc)

ENCHILADA SAUCE
2 16 oz. cans tomato sauce
1 teaspoon garlic powder
1 teaspoon onion powder
5 teaspoons chili powder
3 teaspoons cumin powder
salt & pepper to taste

SAUCE: In a saucepan, combine all ingredients. Heat sauce to where it is warm to the touch on stove.  Set aside.
VEGETABLE BEAN FILLING: While sauce is simmering, in a mixing bowl, combine cut peppers, pinto beans, chopped olives, corn and green chillis. Set aside.
CHEESE MIXTURE: In a mixing bowl, combine cottage cheese with 3 cups cheese.  Set aside for assembly. Leave last part of cheese for topping.
ASSEMBLE: Dip tortillas in sauce and  put a layer of tortillas in a large casserole dish.  Spread a couple of spoonfulls of sauce over layer of tortillas.  Follow with layer of filling, then cheese mixture.  Continue until all ingredients have been used. Try to add at least 3-4 layers of torillas as they add body to the casserole.  Top with remaining sauce and cover with remaining cheese.
BAKE: Bake at 350° F for 20-30 minutes.  Serve hot.
OPTIONAL: Top each serving with a spoon of guacamole and cold shredded lettuce.

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