Sunday Supper - Bean & Cheese Enchiladas

I was feeling Mexican this week but wanted to go meatless so I decided on vegetarian enchiladas. I put them with rice and refried beans for plenty of flavor and protein to keep me full throughout the day.  Note - A lot of stores now carry beans and tomato products in BPA free cartons instead of cans.

1. Puree 2 cups low-fat cottage cheese until smooth. Transfer to a medium bowl and add 15.5 oz of black beans. Season with salt and pepper.

2. Working with one small corn tortilla at a time, spoon two tbs of bean and cheese mixture into the center. Roll around filling and place in greased pan seam side down. Bake for 10 minutes at 350.

3. In a medium saucepan, heat olive oil. Add 3 minced garlic cloves and 1 diced white onion. (Reserve a little onion to top the enchiladas.) Add three healthy shakes of chili powder and salt and pepper. Once cooked through whisk in 2 tbs white vinegar, 15 oz tomato puree, and 2 cups low sodium broth.

4. Bring sauce to a simmer and let boil for 5 minutes. Blend with an immersion blender until thick and smooth. Top enchiladas with sauce, cilantro, onions, and cheese.

There will be plenty of leftover sauce which will keep in the fridge for 1 week or in the freezer for 1 month. It's great to season rice or meat with.