Bean and Cheese Enchiladas

Bean and Cheese Enchiladas

Serves 2.

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.