Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      tablespoon    high polyunsaturated oil
     1/3  cup           green bell pepper -- chopped
     1/2  cup           onion -- chopped
     1/8  teaspoon      chili powder
     1/4  teaspoon      rosemary
   1                    green chili pepper -- seeded and finely
                        chopped
   1      pound         canned tomatoes
   6      ounces        tomato paste
  15      ounces        canned kidney beans -- drained and mashed
     1/2  cup           lowfat creamed cottage cheese
     1/4  teaspoon      pepper
   2      ounces        monterey jack cheese -- grated
   8                    frozen corn tortilla

Preparation:

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.