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.
Lite Bean and Cheese Enchiladas
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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