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
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