Light Spinach, Bean, and Cheese Enchiladas - aka Good for You Enchiladas

If you are anything like me, then you CRAVE Mexican food.  I know I've said it before, but I absolutely love Mexican food and Tex-Mex.  However...my waistline does NOT crave Mexican food OR Tex-Mex.  So, maybe I don't absolutely love it...it's more love/hate.  This is my most recent attempt at a "healthy" option for enchiladas.  We gobbled them up before I got a picture, so I had to add this image later.  The good news is that we did all love them.

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 350^o.  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.