Cheese And Bean Enchilada Casserole - cooking recipe

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

Preparation

Combine the flour and oil in 2 quart saucepan and stir til smooth.
Mix the tomato paste with the water and gradually add to the flour/oil mixture stirring until smooth.
Add garlic, onion, salt, oregano, and red chile to the sauce.
Bring to a boil over medium heat, stirring frequently.
While sauce is heating, grate the cheese and drain the can of beans.
When sauce has boiled and thickened a bit, remove from heat.
Put a thin layer of sauce, just enough to cover, in the bottom of a 9X12 baking pan. (I use a glass pan).
Put a layer of 6 tortillas on top of the sauce layer; they will overlap some.
Spread beans in an even layer on top of the tortilla layer.
Spread cottage cheese on top of bean layer.
Sprinkle approx 3/4 of the grated cheese over the cottage cheese.
Spread 1/2 of the remaining sauce over this.
Put a second layer of 6 tortillas on top.
Top with remaining sauce, the rest of the grated cheese, and the sliced olives.
Bake in 350 degree oven until hot and bubbly, 20 - 30 minutes.
Serve with sour cream if desired.