3/4 lb. dried pinto beans
8 c. water
2 cloves garlic, minced
1 bay leaf
3/4 tsp. salt
Spicy Tomato Sauce
1/2 tsp. chili powder
1/4 tsp. pepper
8 (6-inch) corn tortillas
Vegetable cooking spray
1 c. (4 oz.) shredded 40% less fat cheddar cheese
1/2 c. plain low-fat yogurt
2 tbsp. chopped green onions
Shredded lettuce, optional

Sort and wash beans. Cover with water 2 inches above top of beans, and let stand 8 hours; drain.

Combine beans, 8 cups water, garlic, bay leaf, and salt in a Dutch oven; bring to a boil. Cover, reduce heat to medium, and cook 1 1/2 hours or until tender. Drain beans, and discard bay leaf. Mash beans; add 1/2 cup Spicy Tomato Sauce, 1/2 teaspoon chili powder, and 1/4 teaspoon pepper, stirring well.

Spread 1/2 cup bean mixture over each tortilla. Roll up; place seam side down in a 13 x 9 baking dish coated with cooking spray. Spoon remaining Spicy Tomato Sauce over tortillas; cover and bake at 350 degrees for 20 minutes. Top with cheese, and bake, uncovered, an additional 5 minutes or until cheese melts.

Serve with a dollop of yogurt, and sprinkle with green onions. Garnish with lettuce, if desired. Yield: 8 servings; 294 calories per enchilada.

17.5 grams protein, 4.7 grams fat, 47.6 grams carbohydrate, 14.9 milligrams cholesterol, 424 milligrams sodium, and 259 milligrams calcium.