Meatless Enchilada

1 large onion, chopped
3 cloves garlic, minced
2 tablespoons olive oil
1 (16 ounce) can diced tomatoes, undrained
1 (15 ounce) can tomato sauce
1 1/2 tablespoons chili powder
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1 (15 ounce) can black beans, drained
1 (12 ounce) can whole kernel corn, drained
1/2 cup sliced ripe olives
1 cup small curd cottage cheese
1 (4 ounce) can chopped green chiles, drained
2 cups (8 ounces) shredded Cheddar cheese
10 (6-inch) corn tortillas
1/4 cup olive oil

Cook onion, garlic and oil in Dutch oven until tender. Add tomatoes, tomato sauce, chili powder, oregano and cumin.. Bring to boil and reduce heat to simmer 25 minutes.

Spoon 1 cup of sauce into a lightly greased 9 x 13-inch baking pan. Set aside.

Add black beans, corn and olives to remaining sauce and set aside.

Mix together cottage cheese, chiles and 1 cup of the Cheddar cheese. Set aside.

Fry tortillas in oil 5 seconds on each side till softened. Drain on towels. Spoon 2 tablespoons of cottage cheese mixture down the middle of each tortilla. Roll up and put seam side down in pan. Spoon sauce over. Cover with foil. Bake at 350 degrees F for 20 minutes.

Uncover and sprinkle with other 1 cup Cheddar cheese. Bake 5 minutes more to melt the cheese.