Bean and Cheese Enchiladas
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 Creamy Tomatillo Sauce.
- Total Time:
- Servings: 8
Source: Everyday Food, January/February 2011
- 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
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.
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 8 plates, top with 1/3 cup sauce, and sprinkle with onion and cilantro.