Light Spinach, Bean, and Cheese Enchiladas
a.k.a. Good for You Enchiladas
by Dawn Earley
2 cups low-fat (1% or 2%) cottage cheese
1 can (15.5 ounces) black beans, rinsed and drained
Spinach, sautéed and chopped
Cumin (to taste)
Kosher salt and ground pepper
16 corn tortillas (I prefer home-style yellow 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 vegetable broth
fresh cilantro leaves and salsa for serving
Preheat oven to 350o. In a food processor, process cottage cheese until smooth. Transfer to a medium bowl and stir in black beans and spinach. Season with cumin, 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.
Serve with Salsa.