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.
Refrigerate extra sauce in an airtight container up to 1 week, or freeze up to 3 months.
5 star values: 5
4 star values: 10
3 star values: 7
2 star values: 2
1 star values: 0
Martha Stewart Member
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!