Cheese and Bean Enchilada Casserole

This evolved from the 'zaar recipe Cheese And Bean Enchiladas and is a family favorite. It comes together quickly, you don't have to fry the tortillas, and it tastes great. It also has less saturated fat than most enchilada recipes.

• Ready In: 50 mins
• Serves: 6-8

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