BEAN AND CHEESE ENCHILADAS
This lighter version of the Mexican favorite is baked with a filling of cottage cheese and black beans, then topped with a simple tomato sauce. The enchiladas would also be great with Creamy Tomatillo Sauce.
Provided by Martha Stewart
Categories Food & Cooking Main Dish Recipes Casserole Recipes
Time 30m
Number Of Ingredients 13
Steps:
- 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.
- 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 8 plates, top with 1/3 cup sauce, and sprinkle with onion and cilantro.
Nutrition Facts : Calories 296 g, Fat 10 g, Fiber 8 g, Protein 14 g
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Shahza Shahza
[email protected]These enchiladas were amazing! The perfect combination of flavors and textures.
Desty Arinze
[email protected]I'm not sure what I did wrong, but my enchiladas turned out really dry. I think I might have overcooked them.
Jason Eaves
[email protected]I made these enchiladas for a party and they were a big hit! Everyone loved them.
Ologunja Boluwaji
[email protected]These enchiladas were delicious! I especially liked the homemade enchilada sauce.
Gk Rakib
[email protected]The recipe was easy to follow, but the enchiladas didn't turn out as well as I hoped. The tortillas were too thick and the cheese didn't melt properly.
Tuborfirex8090 channel
[email protected]The enchiladas were a bit bland for my taste. I would add more seasoning next time.
Jake L
[email protected]These enchiladas were easy to make and very tasty. I will definitely be making them again.
David Samu
[email protected]I'm not a huge fan of beans, but these enchiladas were surprisingly good. The cheese and enchilada sauce helped to balance out the flavor of the beans.
ebadin Ahmed
[email protected]The recipe was easy to follow and the enchiladas turned out great. I used a mix of black beans and pinto beans, and added some chopped green chiles for a little extra flavor.
Grey via
[email protected]These enchiladas were a hit with my family! The combination of beans, cheese, and enchilada sauce was perfect. I will definitely be making these again.