ou won't miss the meat from these hearty enchiladas. They're high in fiber, moderate in protein, and low in calories. For the filling, use the Refried Beans recipe from the back of my January 2004 Nutrition Notes newsletter.

Ingredients:

• - Cooking spray
  
• 1 1/2 cups Refried Beans (see Recipe Makeover from January 2004 Nutrition Notes)
  
• 1 ear fresh yellow corn, cut off the cob (about w cup)
  
• 3 tablespoons Early California sliced black olives, rinsed and drained
  
• 1/2 cup packed fresh cilantro, minced
  
• 2 green onions, thinly sliced
  
• 1 28-ounce can La Victoria mild enchilada sauce, divided
  
• 6 Judith's six-inch corn tortillas
  
• 2 ounces Veggie Shreds cheddar-flavored soy cheese
  
• 1 ounce Gelson's Finest sharp cheddar cheese, grated
  

Instructions:


1. Preheat oven to 350º Fahrenheit. Spray a three-quart glass baking dish with cooking spray.
   

2. In a mixing bowl, combine beans, corn, olives, cilantro, and green onions.
   

3. Heat 12 cups enchilada sauce over low heat. When warm, use tongs to gently dip both sides of a tortilla in the sauce. Lay flat on a plate. Use a 4-cup measuring cup to scoop a heaping 4 cup of bean mixture into the center of the tortilla. Spread it in a straight line across the center and roll the tortilla so that the edges are just overlapping. Place enchilada seam-side down n the greased pan. Repeat with remaining tortillas.
   

4. Pour all remaining enchilada sauce over and around the enchiladas in the dish. Sprinkle the enchilada tops with a little of each of the different cheeses and bake for 15 minutes.