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Light Cheese and Beans Enchiladas




  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.

Yield: 4 servings

Source: Walking magazine - April/May 2001


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