This great dish is adapted from 'Everyday food' magazine.
2 cups low-fat cottage cheese
2 cups black beans rinsed and drained (I use dried and prepare them but you can use canned)
salt and pepper
3 tbs olive oil
3 garlic cloves, roughly chopped
1 white onion diced small (1/2 cup reserved for serving)
4 tsp chili powder
2 tbs white vinegar
1 can tomato puree
2 cups vegetable broth
fresh cilantro leaves for serving
1. Preheat oven to 350. In a food processor, process cottage cheese until smooth. Transfer to a medium bowl and stir in black beans. Season with salt and pepper. Warm tortillas until softened and easy to work with. Working with one tortilla at a time, lightly spray both sides with olive oil cooking spray, place 2 rounded tbs cottage cheese mixture down the center of each, then roll tortilla around filling. Place seam side down on a rimmed baking sheet. Bake tortillas until heated through, about 8-10 min.
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. To serve, divide enchiladas among plates, top with 1/3 cup sauce, and sprinkle with onion and cilantro.
Here I served it with "spoon" corn bread. Enjoy!