Bean and Cheese Enchiladas

serves 8 • active time: 20 min • total time: 30 min

Refrigerate extra sauce in an airtight container, up to 1 week, or freeze, up to 3 months. These enchiladas would also be great with tomatillo sauce.

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 purée
2 cups low-sodium vegetable broth
fresh cilantro leaves, for serving

1 Preheat oven to 350°. 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 purée, and broth; bring to a simmer and cook 5 minutes. Season with salt and pepper. Transfer mixture to a blender and purée until smooth (to allow heat to escape, remove cap from lid, cover lid with a dish towel, and hold down while blending). To serve, divide enchiladas among eight plates, top with 1/3 cup sauce, and sprinkle with onion and cilantro.

per serv: 296 cal; 10 g fat (1 g sat fat); 14 g protein; 39 g carb; 8 g fiber

This recipe came from the Martha Stewart EVERYDAY FOOD magazine iPad app.