Print Ingredients 1 green pepper, chopped 1 large onion, chopped 1 teaspoon vegetable oil 2 cups cooked kidney or pinto beans (or one 15½-ounce can) 2 tablespoon chili powder ½ teaspoon garlic powder, or dry or fresh minced garlic 1 teaspoon salt (optional) 1½ cups (12-ounce can) tomato sauce (may use taco or enchilada sauce) ½ cup low fat cottage cheese 8 large corn tortillas 1 tablespoon chili powder ¼ teaspoon garlic powder, or dry or fresh minced garlic ¾ teaspoon onion powder 1 cup grated cheddar cheese Number of Servings : 8 Directions Preheat oven to 350°. Cook green pepper and onion in oil until soft. Drain beans, rinse if canned, and mash. Combine beans, green pepper and onion and first amounts of chili powder, garlic, salt, 3 tablespoons tomato sauce and cottage cheese. Mix well. Lay tortilla on a flat surface, place ¼ cup bean mixture on each tortilla. Roll up tortilla and place in baking dish, repeat placing filled tortillas side by side. Combine remaining tomato sauce, chili powder, garlic and onion powder in a small bowl. Pour over enchiladas. Sprinkle cheese over enchiladas. Cover enchiladas; bake 25 minutes until cheese melts.