Lite Bean and Cheese Enchiladas



These Lite Bean and Cheese Enchiladas are the perfect calorie saving meal packed with delicious spices, beans and low fat cottage cheese. You won't even miss all the gooey cheese...I promise.

It's the perfect time of year to be incorporating some lighter dishes into the mix. Of course, this is only so we can over eat during Superbowl and Valentine's Day. But really, there are some great "light" enchilada meals out there, like these Chicken Enchilada Zucchini Boats or this Black Bean and Butternut Squash Enchilada Casserole. All great choices when it comes to a healthier, but still tasty dinner.

I have to say, this is a nice little meal. We didn't miss all the ooey-gooey cheesiness normally associated with enchiladas and the black beans are a nice touch. 

This recipe makes extra sauce you can use later in the week with more enchiladas, or you can freeze the extra sauce and use it at a later time.

Try it out, I think you'll like it.


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 two 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, 8-10 minutes.


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, 30 seconds. Whisk in vinegar, tomato puree and broth, bring to a simmer and cook five 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 plates and top with sauce, onion and cilantro.

Print Recipe

Lite Bean and Cheese Enchiladas

Recipe from: Cathy Pollak | Serves: 4-5

Ingredients

  • 2 cups low-fat (1%-2%) cottage cheese
  • 1 can (15.5 oz) black beans, rinsed and drained
  • kosher salt and ground black pepper
  • 16 corn tortillas
  • nonstick cooking spray
  • 3 tablespoons extra-virgin olive oil
  • 3 garlic cloves, roughly chopped
  • 1 large white onion, diced small (1/2 cup reserved for serving)
  • 4 teaspoons chili powder
  • 2 Tablespoons white vinegar
  • 1 can (15 oz) tomato puree
  • 2 cups vegetable broth
  • fresh cilantro leaves for serving (optional)

Directions

  • Preheat oven 350 degrees F.
  • 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 two rounded tablespoons cottage cheese mixture down center of each, then roll tortilla around filling. Place seam side down, on rimmed baking sheet. Bake tortillas until heated through, 8-10 minutes.
  • 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, 30 seconds. 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 plates and top with sauce, onion and cilantro.

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Post a Comment

14 Comments

  1. Deeba 1

    Loving it, light and vegetarian. tried the buttermilk chicken yesterday, and got high fives! Thank you Cathy!

  2. Liz C. 3

    Heavy or light, they look absolutely Heavenly. Yum!

  3. Linda 4

    Cottage Cheese is my favorite snack food.
    Now you have given me another way to enjoy it even more. Yummy.

  4. Thank you for this! These look wonderful! Can’t wait to try them out!

    BTW, I know it’s late, but I’ve been neglecting every single one of my favorite blogs for a couple of months…but I wanted to wish you a very Happy New Year!

  5. dawn 6

    Totally awesome, cottage cheese is a great idea.

  6. Terri A. 7

    I made these the other day, too. I put the sauce on and sprinkled a bit of mozz cheese on top before baking. They were so good and easy. I’m trying to go meatless one day/week and these fit the bill.

  7. Marjie 8

    I’m glad the lighter food is only in preparation for Super Bowl and Valentine’s Day! We would all starve to death if we couldn’t drool over your concoctions, Cathy!

  8. snowmoonelk 9

    I am afraid I found the filling to be rather tasteless. The sauce was good, though…I have eaten nicer enchiladas.

  9. marcela 10

    Hi there! I love your enchiladas! and pretty much every mexican food dish. But I wanted to try your hamburger cheese quiche but I don’t have access to any relish here in Mexico :( do you happen to have a homemade recipe for relish?? Thankx!

  10. Kristen 11

    VERY TASTY! Made these last night. Added some shredded rotisserie chicken breast and dipped the tortillas in the sauce before filling and rolling. Really fought the urge to top with shredded cheese before putting in the oven, but we didn’t even miss it. Thanks for the recipe! Wish I had remembered to take a picture so that I could reblog it.

  11. Kristen 12

    Got my picture :) Just used the leftovers. Not great, but it worked. I reblogged with a couple of links to your FAB site!

  12. I love enchiladas so much! Since the fat in cottage cheese is a healthy and body burning and nutritional fat, I will use full fat :)

  13. Andrew 14

    Made this last night. I added a couple of ears worth of corn kernels that I cooked briefly in a skillet. Very good.