Description
A meatless enchilada dish with cottage cheese, black beans, and zucchini!
Ingredients
Scale
- 2 cups (16 oz) low-fat (1%) cottage cheese
- 1 can (15 oz) black beans, rinsed and drained
- coarse salt & ground pepper
- 1/2 large zucchini, grated
- 3 handfuls spinach, chopped small
- 16 corn tortillas (I used 18)
- nonstick cooking spray
- 3 tbsp extra-virgin olive oil
- 3 garlic cloves, roughly chopped
- 1 large white onion, diced small (1/2 cup (4 oz) reserved for serving)
- 4 tsp (20 ml) chili powder
- 2 tbsp (30 ml) white vinegar
- 1 can (15 oz) tomato puree
- 2 cups (16 oz) low-sodium vegetable or chicken broth
- fresh cilantro, chopped, for serving
Instructions
- Preheat oven to 350F. Process cream cheese in a food processor until smooth. Transfer to a medium bowl and stir in black beans, zucchini, and spinach. 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, spray each side lightly with cooking spray. Place 2 rounded tbsp of bean mixture down the center of each.
- Roll tortilla around filling and place, seam side down, in a baking dish. Bake until heated through, 10-15 minutes.
- Meanwhile, in a medium saucepan, heat oil over medium-high. Add garlic and onion and cook, stirring occasionally, until onion is soft (~5 minutes). Add chili powder and cook for 1 additional minute.
- Whisk in vinegar, tomato puree, and broth. Bring to a simmer and cook for 5 minutes. Season with salt and pepper before transferring mixture to a blender and pureeing until smooth (be careful so hot sauce doesn’t spray all over your kitchen!).
- Divide enchiladas among plates and top with sauce, extra diced onion, and cilantro.
Notes
Adapted from Everyday Food January 2011
- Prep Time: 20 mins
- Cook Time: 10 mins