No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Under 30 Minutes

Under 30 Minutes

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 tomatillo sauce.

  • prep: 20 mins
    total time: 30 mins
  • servings: 8

advertisement

advertisement

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

Cook's Note

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

Directions

  1. Step 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. Step 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.

Source
Everyday Food, January/February 2011

advertisement

advertisement

Reviews (2)

  • 1 Jun, 2012

    I made this last night after reading Dr. Oz's recommendation to pair cottage cheese and black beans to help shrink your backside! It was easy to put together and my husband said it tasted like something he would order at a restaurant. Thanks Martha!

  • 5 Mar, 2011

    Quick and easy to make. Filling too!