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"
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|Serving Size: 1 Serving (2520g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 69 (7%)|
|Amt Per Serving||% DV|
|Total Fat 7.7g||10 %|
|Saturated Fat 1.3g||7 %|
|Monounsaturated Fat 1.3g|
|Polyunsanturated Fat 3.1g|
|Cholesterol 0mg||0 %|
|Sodium 13978.5mg||482 %|
|Potassium 12212.1mg||321 %|
|Total Carbohydrate 237.7g||70 %|
|Dietary Fiber 55.3g||221 %|
|Sugars, other 182.4g|
|Protein 53.3g||76 %|
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Calories per serving: 1056
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