Meatless Enchiladas

1 large onion, chopped
3 cloves garlic, minced.
2 tbs, plus 1/4 c. olive oil
1 can - 16 oz - diced tomatoes, undrained
1 -15 oz - can tomato sauce.
1 1/2 tbs, chili powder
1/2 tsp. oregano
1/2 tsp. ground cumin
1 can - 12 oz - w.k. corn
1/2 c. sliced ripe olives
1 c. cottage cheese
1 can chopped green chilies, drained
2 c. - 8 oz - shredded cheddar cheese
10 corn tortillas
1 can - 15 oz - black beans, drained
1. cook onions, garlic, in 1 tbs. oil in large dutch oven over med heat. Stir til tender.
2. Add tomatoes & next 4 ingredients. Bring to boil , then simmer uncovered. 25 min.
Spoon about 1 c. sauce into lightly greased 12x9x2 pan. set aside.
3. add black beans, spices, corn, olives to remaining sauce.
4. Combine cottage cheese, chilies, 3/4 c. cheddar cheese. set aside
5 fry tortillas til softened, drain on paper towels. Spoon about 2 tbs. cottage cheese
mixturedown center of each tortilla. Roll up and place seam side down in pan.
Spoon sauce over, cover and bake 350 20 min.
uncover and sprinkle remaining cheese over. Bake 5 min. more.
serves 6 8
from the kitchen of Lois Wood