While I was traveling around the web, I found this wonderful Three Sisters Cookbook from the Oneida Indian Nation Health Department. Lots of good healthy stuff. Try this one.

Three Sisters Enchiladas

12 corn tortillas
1 1/2 Cups bean puree (see bean dip recipe)
vegetable oil spray
1 medium onion, chopped
2 cloves garlic, minced
1 red and 1 green pepper, sliced thin
1 quart tomato sauce
1 zucchini or summer squash, diced
2 tablespoons cilantro
1/2 Cup reduced fat shredded cheddar or Monterey Jack cheese

Saute onions, garlic, peppers and squash in oil until tender. Add tomato sauce and cilantro. Turn heat down and simmer for 15 minutes. Coat a casserole dish with vegetable oil spray and line with half the tortillas. Spread bean dip over tortillas and top with cheese. Add remaining tortillas. Add tomato squash sauce on top and bake covered for 1 hour at 350 degrees Fahrenheit.

Yield: 8
Nutrition per serving: calories 288, percent calories from fat 15%, sodium 737 mg, cholesterol 4 mg

Bean Dip

8 ounces pinto beans
2 cloves garlic, minced
1 onion, chopped cilantro, to taste
1 1/2 teaspoon cumin
dash cayenne pepper
1 cup fat free sour cream
olive or canola oil to cover bottom of pan

Soak beans overnight. Bring to a boil and simmer until tender, about 45 minutes. In a fry pan, saute onions and garlic. Add beans and spices, mashing as they cook. Remove from heat. Puree in a blender and add the sour cream. This recipe can be varied in many ways by using different beans and spices.

Yield: 1 1/2 - 2 cups