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Bean and Cheese Enchiladas

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    This lighter version of the Mexican favorite is baked with a filling of cottage cheese and black beans, then topped with a simple tomato sauce. The enchiladas would also be great with tomatillo sauce.
    Everyday Food, January/February 2011
    • Prep Time 20 minutes
    • Total Time 30 minutes
    • Yield Serves 8
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    Ingredients

    • 2 cups low-fat (1 percent) cottage cheese
    • 1 can (15.5 ounces) black beans, rinsed and drained
    • Coarse salt and ground pepper
    • 16 corn tortillas
    • Nonstick cooking spray
    • 3 tablespoons extra-virgin olive oil
    • 3 garlic cloves, roughly chopped
    • 1 large white onion, diced small (1/2 cup reserved for serving)
    • 4 teaspoons chili powder
    • 2 tablespoons white vinegar
    • 1 can (15 ounces) tomato puree
    • 2 cups low-sodium vegetable broth
    • Fresh cilantro leaves, for serving

    Directions

    1. Preheat oven to 350 degrees. In a food processor, process cottage cheese until smooth. Transfer to a medium bowl and stir in black beans. Season with salt and pepper. Wrap stacked corn tortillas in a damp dish towel and microwave until softened, 2 minutes. Working with one tortilla at a time, lightly spray both sides with cooking spray, place 2 rounded tablespoons cottage cheese mixture down center of each, then roll tortilla around filling. Place, seam side down, on a rimmed baking sheet. Bake tortillas until heated through, 8 to 10 minutes.
    2. Meanwhile, in a medium saucepan, heat oil over medium-high. Add garlic and onion and cook, stirring occasionally, until onion softens, 5 minutes. Add chili powder and cook until fragrant, 1 minute. Whisk in vinegar, tomato puree, and broth; bring to a simmer and cook 5 minutes. Season with salt and pepper. Transfer mixture to a blender and puree until smooth (use caution when blending hot liquids). To serve, divide enchiladas among eight plates, top with 1/3 cup sauce, and sprinkle with onion and cilantro.

    Cook's Note

    Refrigerate extra sauce in an airtight container up to 1 week, or freeze up to 3 months.

    Recipe Reviews

    • ArtistForHire
      5 Mar, 2011

      Quick and easy to make. Filling too!

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