lighter bean and cheese enchiladas

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

tortillas

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!