Cheese and Bean Enchiladas
servings: 4
prep time
5
total time
30
ingredients
6
Cheese and Bean Enchiladas
servings: 4
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INGREDIENTS:ingredients
- 1 1/2 cups Hood® No Salt Added Low Fat Cottage Cheese
- 1 1/2 cups shredded Mexican cheese blend, divided
- 1 1/2 cup black beans, rinsed and drained
- 1 tsp. dried oregano
- 8 7-inch tortillas
- 1 cup fresh salsa
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DIRECTIONS:directionsPreheat oven to 375˚F. Coat a 12" x 8" baking dish with nonstick cooking spray. Place cottage cheese in a food processor and blend until smooth, about 30 seconds. Transfer cottage cheese to a large mixing bowl. Stir in 1 cup of the cheese, the black beans, and oregano. Combine well. To assemble, place about ¼ cup of cheese filling in the middle of each tortilla and spread to form a 2-inch strip. Roll up. Place each filled tortilla the baking dish, seam side facing down. Spread the salsa and remaining cheese equally on top of the tortillas. Bake for 20 to 25 minutes or until thoroughly heated.
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