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 saut?onion until tender. Add beans, cook until warm, 3 to 4 minutes.

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.

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. Bake uncovered for 20 to 25 minutes.

Serve topped with sour cream, cilantro and scallions.