From Everyday Food.
3 Tbsp. extra-virgin olive oil
3 garlic cloves, roughly chopped
1 large white onion, diced small (1/2 C. reserved for serving)
4 tsp. chili powder
2 Tbsp. white vinegar
1 can (15 oz.) tomato puree
2 C. low-sodium vegetable broth
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).
Refrigerate extra sauce in an airtight container, up to 1 week, or freeze, up to 3 months.
Bean & Cheese Enchiladas
Don't judge a book by its cover! Looking at the list of ingredients, this recipe might seem a little disgusting. But once the cottage cheese is processed, you can't tell it's cottage cheese. And the enchilada sauce is A-MAZING! From Everyday Food.
2 C. low-fat (1%) cottage cheese
1 can (15.5 oz.) black beans, rinsed and drained
16 corn tortillas
Cilantro, for serving
Enchilada sauce
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.
To serve, divide enchiladas among eight plates, top with 1/3 cup enchilada sauce, and sprinkle with onion and cilantro.
per serv: 296 cal; 10 g fat (1 g sat fat); 14 g protein; 39 g carb; 8 g fiber
2 C. low-fat (1%) cottage cheese
1 can (15.5 oz.) black beans, rinsed and drained
16 corn tortillas
Cilantro, for serving
Enchilada sauce
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.
To serve, divide enchiladas among eight plates, top with 1/3 cup enchilada sauce, and sprinkle with onion and cilantro.
per serv: 296 cal; 10 g fat (1 g sat fat); 14 g protein; 39 g carb; 8 g fiber