• 8 large corn tortillas
• 1 tsp. oil
• 1 green pepper, chopped
• 2 small onions, chopped
• 3 Tbs. chili powder
• 3/4 tsp. garlic powder
• 3/4 tsp. onion powder
• 1 2/3 C. cooked kidney beans
• 1/2 C. low fat cottage cheese
• 10 3/4 oz. can tomato puree or sauce
• 2 oz. grated Monterey Jack cheese

If tortillas are hard to roll up, they may be softened by steaming. To steam, place two to three tortillas at a time in a strainer or a piece of foil bent over a bowl like shape. Place them over, not in, boiling water. Cover and steam 2 to 3 minutes, just until softened. Cook onion and green pepper in oil until soft. Drain beans and mash. Add 2 Tbs. of the chili powder, ½ tsp. of the garlic powder, 3 Tbs. of the tomato puree or sauce, and the mashed beans and cottage cheese to the onions and green pepper. Mix well. Place 3 Tbs. of the bean and cheese mixture on each tortilla. Roll tortillas up and place in a baking dish. In a small bowl, combine remainder of tomato puree, remainder of the garlic powder, and all the onion powder. Stir well. Pour the seasoned tomato puree or sauce over the enchiladas, and top with grated cheese. Cover and bake at 350 degrees for 20 to 30 minutes, until heated through and cheese on top are melted.

Makes 4 servings, two tortillas each, with 472 calories per servings.

Variation: Red pepper, cayenne pepper, or Tabasco sauce may be added to filling and/or sauce.