Bean and cheese enchiladas
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | High polyunsaturated oil |
| ⅓ | cup | Green bell pepper; chopped |
| ½ | cup | Onion; chopped |
| ⅛ | teaspoon | Chili powder |
| ¼ | teaspoon | Rosemary |
| 1 | Green chili pepper; seeded and finely chopped | |
| 1 | pounds | Canned tomatoes |
| 6 | ounces | Tomato paste |
| 15 | ounces | Canned kidney beans; drained and mashed |
| ½ | cup | Lowfat creamed cottage cheese |
| ¼ | teaspoon | Pepper |
| 2 | ounces | Monterey Jack cheese; grated |
| 8 | Frozen corn tortilla | |
Directions
Allow tortillas to thaw, if using frozen. Cook onion in oil until transparent. Add green pepper and chili pepper, lower heat and add spices, tomatoes (reserve liquid), 3 tablespoons tomato paste, mashed beans and cottage cheese. Mix well. Place 3 tablespoons of bean and cheese mixture in each thawed tortilla. Roll closed and place in baking dish. Mix remaining tomato paste and liquid from tomatoes and pour evenly over enchiladas. Top with grated cheese and bake at 350 degrees F. for 30 minutes.
Serve with a tossed green salad and fresh fruits.
Recipe by: National Heart, Lung and Blood Institute Posted to MasterCook Digest by "Christopher E. Eaves" <cea260@...> on Sep 14, 1998, converted by MM_Buster v2.0l.