Veggie Enchiladas

by Kelli H. on September 30, 2011

I’m pretty much in love with enchiladas. 

I love trying healthier versions of my favorite Mexican food at home. I love making them healthier because then I can eat it more often and that’s a win win in my book.

Of course I came across another The Sweets Life recipe and that’s where I found this winner. I did change it up a little bit but it’s still pretty much the same. I also liked that this made 20 enchiladas! That’s lots of leftovers for lunch tomorrow. The only thing David suggested and I agree is adding a cup or two of cheese onto the topping while baking. Just some cheddar or jack or even pepper jack to make it that much better. Of course, if you’re watching your weight than these are perfect the way they are.

Veggie Enchiladas
Adapted from The Sweets Life

2 cups low-fat (1%) cottage cheese
1 can (15 oz) black beans, rinsed and drained
S&P to taste
1 small zucchini, grated
3 cups spinach, roughly chopped
16 corn tortillas (I used 20!)
1 T extra-virgin olive oil
3 garlic cloves, roughly chopped
1 large jalapeno, seeded, and roughly chopped
1 large onion, diced small
1 T chili powder
2 T white vinegar
1 can (15 oz) tomato sauce
2 cups low-sodium vegetable or chicken broth
fresh cilantro, chopped, for garnish
1. Preheat oven to 350 degrees.
2. In a large bowl combine cottage cheese, black beans, spinach, zucchini, and S&P to taste. 
3. In a medium sized pot over medium high heat add olive oil, onion, garlic, jalapeno and saute for about 5 minutes or until softened. Add in chili powder and cook for about 1 minute. Add the white vinegar and combine. Next, pour in tomato sauce and broth. Season with S&P and let simmer for 5 minutes. 
4. Stack corn tortillas on a small plate and cover with a napkin. Microwave for 1 minute. 
5. Pour tomato sauce into a blender and puree until completely liquid. Make sure to leave a crack in the top of you blender and cover with a kitchen towel. If you completely seal your blender with hot liquid the heat can cause pressure and blow the top off! 
6. In baking dishes pour enough sauce on the bottom to cover. Fill each tortilla with 2 tablespoons of the cottage cheese mixture. Place filled tortillas in baking dish seam side down. Pour remaining sauce over enchiladas. Cover with aluminum foil and bake for 20 minutes.

I don’t usually buy sour cream anymore but I had it left over from the cheesecake bars. Man, I forgot how rich it is compared to Greek yogurt. I topped these enchiladas with fresh cilantro and sour cream and they were quite tasty!

What’s your favorite enchilada topping?

{ 1 comment… read it below or add one }

Maren October 1, 2011 at 4:25 am

I’m in love with enchiladas too! I even had them today. Cottage cheese in the enchiladas sounds so adventurous and yummy. Can’t wait to try it.


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