Bean and Cheese Enchiladas
| Yield: | 4 Servings |
| Categories: | Entrees, Casseroles, Dairy |
| 1 | tb | High polyunsaturated oil |
| 1/3 | c | Green bell pepper; chopped |
| 1/2 | c | Onion; chopped |
| 1/8 | ts | Chili powder |
| 1/4 | ts | Rosemary |
| 1 | Green chili pepper; seeded and finely chopped | |
| 1 | lb | Canned tomatoes |
| 6 | oz | Tomato paste |
| 15 | oz | Canned kidney beans; drained and mashed |
| 1/2 | c | Lowfat creamed cottage cheese |
| 1/4 | ts | Pepper |
| 2 | oz | Monterey Jack cheese; grated |
| 8 | Frozen corn tortilla |
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