Bean and Cheese Enchiladas

I feel like I have eaten more enchiladas in the last couple of weeks than I have in my whole life! These are from Martha Stewart, and they were really good. This isn’t a Weight-Watcher recipe, but it’s relatively low in points (7 per serving). I ran out of the bean-cottage cheese filling on enchilada #12, I believe, so I had to stop there. The enchiladas were good, but the sauce…the sauce is amazing. I was just eating spoonfuls of the sauce! Not sure what made the sauce so special, but the sauce itself is a keeper.

rating: 9

Bean and Cheese Enchiladas
(Martha Stewart)

Serves 8

Ingredients:

* 2 cups low-fat (1 percent) cottage cheese
* 1 can (15.5 ounces) black beans, rinsed and drained
* Coarse salt and ground 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 ounces) tomato puree
* 2 cups low-sodium vegetable broth
* Fresh cilantro leaves, for serving (I omitted)

Directions:

1. 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.
2. 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 eight plates, top with 1/3 cup sauce, and sprinkle with onion and cilantro.

7 points+ per serving

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2 Responses to Bean and Cheese Enchiladas

  1. Stacy & Joel Jr says:

    Nice! Might have to try this one. We made some good bean and cheese enchiladas a week or so ago, my first time, and the SAUCE was exactly what was lacking. So for sure I’ll have to give that part a go. We used just the can stuff and it was not very good! Interesting combo with the cottage cheese and beans – I make my lasagna filling with cottage cheese so I can see how it could be good, though! Hmmmm, now just to figure out how can I make this a little less healthy, though??? Just on principle 😉

  2. peppertree says:

    Seriously, I wanted to pour the sauce into a glass and drink it. You could add more cheese on top, if you wanted to make it even better (code word for less healthy). 😉

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