Mexican lasagne

This is the way I used all of that leftover bean chilli. My husband quickly cleared his plate and went back for seconds. So seems I'm on to a winner. There is cheese in this so you'll need to decide how much you want to use for flavour vs fat.

Ingredients:
Leftover really beany chilli
3 wholemeal flour tortillas
Reduced fat cheddar grated (you need to decide how much you want)
1 pot low fat cottage cheese
1tsp corn flour

1. Preheat oven to 200*C
2. Layer the chilli and tortillas up in a round dish (or cut to fit the dish you've got). If you're freezing for later do it now.
3. In a food processor whizz together the cottage cheese and cornflour until the curds in the cottage cheese have blended into the liquid. The cornflour helps thicken it in the oven
4. Pour over the bake and top  with the grated cheese
5.  Bake for 40 mins until piping hot through and golden on top.