Bean & Cheese Enchiladas

Name: Bean & Cheese Enchiladas
Ingredients: 16 ounces, weight Cottage Cheese; 15 ounces, weight Black Beans, Drained And Rinsed; 6 whole Green Onions, Sliced Or 1/2 Cup Chopped Onion; 1- 1/2 cup Shredded Cheese, Divided Use; Kosher Salt And Black Pepper To Taste; 10 whole Wheat Tortillas; 2 teaspoons Garlic Powder; 2 Tablespoons Chili Powder, Less If You Don't Like It Hot; 2 teaspoons Kosher Salt; 2 Tablespoons White Vinegar; 15 ounces, fluid Tomato Sauce; 2 cups Chicken Broth

12 ingredients

10 steps

Ingredients

16 ounces, weight Cottage Cheese
15 ounces, weight Black Beans, Drained And Rinsed
6 whole Green Onions, Sliced Or 1/2 Cup Chopped Onion
1- 1/2 cup Shredded Cheese, Divided Use
Kosher Salt And Black Pepper To Taste
10 whole Wheat Tortillas
2 teaspoons Garlic Powder
2 Tablespoons Chili Powder, Less If You Don't Like It Hot
2 teaspoons Kosher Salt
2 Tablespoons White Vinegar
15 ounces, fluid Tomato Sauce
2 cups Chicken Broth

Directions

1

Preheat oven to 350 degrees F.
2

For the enchiladas, whisk cottage cheese until semi-smooth (you can use a food processor if you have one).
3

Stir in black beans, onions, 1/2 cup cheese, salt and pepper.
4

Prepare sauce by whisking together all sauce ingredients in a large flat bowl.
5

Dip each tortilla, one at a time, into sauce, then fill with 2-4 tablespoons of your bean mixture.
6

Roll tightly and place seam side down in a sprayed 9x13 pan until finished.
7

Pour remaining sauce over the top of the enchiladas and sprinkle with the remaining cheese.
8

Cover and bake for 45 minutes.
9

Remove foil and bake 15 minutes longer.
10

Serve over a bed of Mexican rice (Baked Brown Spanish Rice can be found in my recipe box) with guacamole and chips on the side.