1 c. chopped green pepper
2 c. grated zucchini
3 stalks chopped celery
1 c. chopped parsley or coriander
1 onion, chopped fine
2 c. green beans, chopped small
Dash cumin
Dash garlic
Dash chili powder
2 tsp. cornstarch
1 c. lowfat cottage cheese
3 c. enchilada sauce
1 dozen tortillas

Cook vegetables and seasoning in skillet until tender. (Use small amount of oil.) Stir in cornstarch and cottage cheese. Add 1/2 to 3/4 cup enchilada sauce to vegetable mixture. Heat corn tortillas to soften. Put about 1/2 cup filling in each tortilla, roll, place seam side down in baking dish. Pour remaining sauce over enchiladas. Bake at 350 degrees until sauce bubbles. Makes 12.