Bean and Cheese Enchiladas
I was surprised how well the cottage cheese worked in this recipe. And when you consider all the ingredients, this is a protein-packed, good-for-you meal!
Slightly adapted from: Everyday Food magazine
1 c. low-fat (1%) cottage cheese
1/2 can black beans, rinsed and drained
coarse salt and ground pepper
3 flour tortillas, fajita size
nonstick cooking spray
1 T. extra-virgin olive oil
1 garlic clove, roughly chopped
1 small white onion, diced small (1/4 c. reserved for serving)
2 t. chili powder
1 T. white vinegar
1/2 can (7.5 oz.) tomato puree
1 c. 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.
Working with one tortilla at a time, lightly spray both sides with cooking spray, and place 1/3 of bean and cheese mixture down center of each. Roll tortilla around filling and place, seam side down, in a baking dish. Bake tortillas until heated through, about 10-12 minutes.
Meanwhile, in a medium saucepan, heat oil over medium-high heat. 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 two plates. Top with sauce, and sprinkle with onion and fresh cilantro.