Light Cheese and Beans Enchiladas
|Title:||Light Cheese And Beans Enchiladas|
Source: Walking magazine - April/May 2001
Yield: 4 servings
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 non-fat sour cream
3 tablespoons cilantro, chopped
3 small scallions, chopped, white parts only
Preheat oven to 375 degrees F. Spray a 9-inch square pan with cooking spray, set aside.
In skillet, heat oil and saute.