Layered Tortilla Casserole

1/4 cup water

1 cup onion -- chopped

1 clove garlic -- minced

1 cup celery -- chopped

1 tablespoon chili powder

pinch cayenne -- pepper 1 cup corn -- kernels

1 cup tomato sauce

1 cup kidney beans, cooked -- drained and rinsed

1 cup great northern beans -- drained and rinsed

6 corn tortillas -- nonfat

1 cup nonfat cottage cheese

1/2 cup cheddar cheese, nonfat -- shredded

Combine the water, onion, garlic and celery in a microwave safe casserole. Microwave uncovered on high for 5 minutes or until onions and celery are tender. Combine with chili powder, cayenne pepper, corn, beans, and tomato sauce. Place 3 corn tortillas on the bottom of a 2 quarte microwave-safe casserole dish. top with 1/2 of the tomato-bean mixture. Spread 1/2 cup of the cottage cheese over the tomato-bean mixture. Sprinkle with 1/4 cup of the grated cheddar cheese. Repeat layers. Microwave uncovered on high for 12 minutes or until cheese has melted, and ingredients are warmed through. Let stand 5 minutes before serving.