| 1 | Green pepper, chopped |
| 1 | Large onion, chopped |
| 1 tsp | Vegetable oil |
| 2 cups | Cooked kidney or pinto beans |
| 2 tbsp | Chili powder |
| 1/2 tsp | Garlic powder, or dry/fresh minced garlic |
| 1 tsp | Salt (optional) |
| 11/2 cups | Tomato sauce |
| 1/2 cup | Low fat cottage cheese |
| 8 | Large corn tortilllas |
| 1 tbsp | Chili powder |
| 1/4 tsp | Garlic powder |
| 3/4 tsp | Onion powder |
| 1 cup | Grated cheddar cheese |
1. Preheat oven to 350 degrees F
2. Cook green pepper and onion in oil until soft
3. Drain beans and mash
4. Combine beans, pepper, onion and first amount of chili powder, garlic, salt, 3 tbsp tomato sauce and cottage cheese. Mix well
5. Lay tortilla on a flat surface, place 1/4 cup bean mixture on each tortilla. Roll up tortilla and place in baking dish, repeat placing filled tortillas side by side.
6. Combine remaining tomato sauce, chili powder, garlic and onion powder in a small bowl. Pour over enchiladas.
7. Sprinkle cheese over enchiladas.
8. Cover enchiladas; bake 25 minutes until cheese melts.