• Bean And Cheese Enchiladas

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    • 1 Tbsp. High polyunsaturated oil
    • 1/3 c. Green bell pepper, minced
    • 1/2 c. Onion, minced
    • 1/8 tsp Chili pwdr
    • 1/4 tsp Rosemary
    • 1 x Green chili pepper, seeded and finely minced
    • 1 lb Canned tomatoes
    • 6 ounce Tomato paste
    • 15 ounce Canned kidney beans, liquid removed and mashed
    • 1/2 c. Lowfat creamed cottage cheese
    • 1/4 tsp Pepper
    • 2 ounce Monterey Jack cheese, grated
    • 8 x Frzn corn tortilla


    1. Allow tortillas to thaw, if using frzn. Cook onion in oil till transparent. Add in green pepper and chili pepper, lower heat and add in spices, tomatoes (reserve liquid), 3 Tbsp. tomato paste, mashed beans and cottage cheese. Mix well. Place 3 Tbsp. of bean and cheese mix in each thawed tortilla. Roll closed and place in baking dish. Mix remaining tomato paste and liquid from tomatoes and pour proportionately over enchiladas. Top with grated cheese and bake at 350 degrees F. for 30 min.
    2. Serve with a tossed green salad and fresh fruits.

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