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.

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Recipe Summary

prep:
20 mins
total:
30 mins
Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Reviews (2)

24 Ratings
  • 5 star values: 5
  • 4 star values: 10
  • 3 star values: 7
  • 2 star values: 2
  • 1 star values: 0
Rating: Unrated
06/01/2012
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!
Rating: Unrated
03/05/2011
Quick and easy to make. Filling too!