Bean & Cheese Enchiladas

• 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.

cheese, weight black beans, green onions, shredded cheese, kosher salt, whole wheat tortillas, garlic, chili powder, kosher salt, white vinegar, tomato sauce, chicken broth

Taken from tastykitchen.com/recipes/special-dietary-needs/vegetarian/bean-cheese-enchiladas/ (may not work)