Enchilada Bean Bake

2 Cloves garlic -- minced

1/2 C onion -- chopped

1/2 C mushrooms -- chopped

1/4 C water

2 C beans

1 1/2 C stewed tomatoes

1/2 C red wine

1 Teaspoon chili powder

1 Tsp cumin

1/2 C fat-free cottage cheese

1/4 Cup fat-free plain yogurt

1/4 C cheddar cheese -- shredded

5 corn tortillas

Preheat oven at 350. Prepare a 2 quart casserole dish with cooking spray. In a skillet over low heat, cook garlic, onion, and mushrooms in 1/4 cup water until tender. Add beans, tomatoes, wine, chili powder, and cumin. Heat over medium-high heat until boiling; reduce heat and simmer about 30 minutes or until most of liquid is gone. Using a potato masher, mash beans thoroughly. In a bowl, mix cottage cheese and yogurt; set aside. In prepared casserole dish, put a layer of tortillas, a layer of beans and a little cheese mixture. Sprinkle with cheddar cheese. Bake, uncovered, about 30 minutes or until bubbling.