Bean and Cheese Enchiladas

Bean and Cheese Enchiladas Ingredients

1 tb High polyunsaturated oil	6 oz Tomato paste
1/3 c Green bell pepper; chopped	15 oz Canned kidney beans; drained
1/2 c Onion; chopped	1/2 c Lowfat creamed cottage
1/8 ts Chili powder	1/4 ts Pepper
1/4 ts Rosemary	2 oz Monterey Jack cheese; grated
1 Green chili pepper; seeded	8 Frozen corn tortilla
1 lb Canned tomatoes

Instructions for Bean and Cheese Enchiladas

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" on Sep 14, 1998, converted by MM_Buster v2.0l.

Main Ingredient: CheeseCuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Beans	Bell Pepper	Chili Powder	Corn
Cream	Onion	Rosemary	Tomato

Casseroles Dairy Main dishes Corn Cream Bean Bell pepper Cheese Onion Tomato Tortilla Dinner

for flavor and categorization

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