Bean And Cheese Enchiladas

Course : Beans
Serves: 4
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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 medium 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 tortillas frozen corn tortilla

Preparation / 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.

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