Bean & Cheese Enchiladas Recipe

Name: Bean & Cheese Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

979

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 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, and more.

Yes, Bean & Cheese Enchiladas falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Bean & Cheese Enchiladas

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