Light Cheese and Beans Enchiladas

Yield: 4 servings

Ingredients

• 2 teaspoons olive oil
• 1/2 cup onion, chopped
• 1 (19 ounce) can dark red kidney beans, drained
• 4 large (burrito-size) flour tortillas
• 8 tablespoons salsa
• 2 cups low-fat cottage cheese with chives, divided
• Green pepper sauce
• 1/4 cup nonfat sour cream
• 3 tablespoons cilantro, chopped
• 3 small scallions, chopped, white parts only

Instructions

1. Heat oven to 375 degrees F. Spray a 9 inch square pan with cooking spray, set aside.
2. In skillet, heat oil and sauté onion until tender. Add beans, cook until warm, 3 to 4 minutes.
3. Lay tortillas on work surface and spread with 2 tablespoons salsa each. Leave a 1-inch border of tortilla. Spread beans down center of tortilla and cover beans with 1/2 cup cottage cheese. Sprinkle with pepper sauce.
4. To fold the tortilla, begin by folding one side over the cheese then fold in both ends; finally roll it tight. Place enchiladas in baking dish seam side down.
5. Bake uncovered for 20 to 25 minutes.
6. Serve topped with sour cream, cilantro and scallions.

Attribution

Walking magazine - April/May 2001