Cottage Cheese Enchiladas

from Everyday Food

I hate cottage cheese, but love these. Healthy yet creamy. Takes about 20 minutes start to finish.

Ingredients

• 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 (I omit this)
• 2 tablespoons white vinegar
• 1 can (15 ounces) tomato puree
• 2 cups low-sodium vegetable broth
• Fresh cilantro leaves, for serving

Directions

1. 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.
   
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 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 eight plates, top with 1/3 cup sauce, and sprinkle with onion and cilantro.