Instructions:

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.