Bean and Cheese Enchiladas

Prep Time:
20 mins
Total Time:
30 mins

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.


  • 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 (½ 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


  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 8 plates, top with 1/3 cup sauce, and sprinkle with onion and cilantro.

Cook's Notes

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

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