[Recipe & photo courtesy of Jen from My Kitchen Addiction]
2-3 tablespoons extra virgin olive oil (just eyeball it)
4 cloves garlic, pressed or minced
3 tablespoons flour
2 cups vegetable stock (or water)
15 ounce can of petite diced tomatoes, drained
1 tablespoon tomato paste
1 tablespoon ancho chili powder
1 1/2 teaspoons ground cumin
16 ounce container of lowfat cottage cheese (1%)
15 ounce can of black beans, rinsed and drained
Handful of cilantro leaves, roughly chopped (about 3-4 tablespoons)
8 whole wheat tortillas
4 ounces colby jack cheese
Freshly ground black pepper
Sour cream, optional
Preheat the oven to 375°F. Spray a large baking dish with cooking spray, and set aside.
To make the sauce, heat the olive oil and garlic in a small sauce pan over medium heat, until the garlic is fragrant and golden. Whisk the flour into the olive oil, and cook for a few minutes until the mixture turns golden. Gradually whisk in the vegetable stock. Bring the mixture to a boil, then reduce the heat so that the sauce can simmer. Stir in the diced tomatoes, tomato paste, chili powder, and cumin. Season to taste with salt. Allow the sauce to simmer for about 10 minutes.
Meanwhile, for the filling, combine the cottage cheese, black beans, and cilantro in a mixing bowl. Season with salt and pepper.
To assemble the enchiladas, spread about one cup of the sauce in the bottom of the prepared baking dish. Then, for each enchilada, spread 1/8 of the filling in the center of a tortilla. Roll the tortilla around the filling, and place in the baking dish. Top the 8 rolled enchiladas with the remaining sauce, and sprinkle with cheese.
Bake for 45 minutes, until the dish is bubbly and the cheese is golden. Let rest for 15 – 20 minutes prior to serving. Serve with sour cream and additional cilantro, if desired.