This dish was actually a Frankenstein’s monster – I had the below enchilada sauce left over from a prior recipe, so I didn’t make the sauce that came with the filling (though I’ll include the one I didn’t make down below the filling recipe if you want to try it):
Ingredients
- 1 can (28 ounces) whole peeled tomatoes
- 1 cup diced white onion
- 1 jalapeno, quartered (seeded if desired) [I didn’t have this, so I just dumped in a quantity of Tapatio]
- Coarse salt and ground pepper
- 1 tablespoon vegetable oil
- 1/4 cup fresh thyme leaves
- 1 teaspoon white vinegar
- Pinch of sugar
- [not in original recipe, but I added a bunch of sliced black olives]
Directions
- In a blender, combine tomatoes, onion, and jalapeno. Puree until smooth. Season with salt and pepper. In a medium pot, heat oil over high until shimmering. Add tomato mixture and simmer, stirring, until thickened, 5 to 10 minutes. Remove from heat and stir in thyme, vinegar, and sugar. Season to taste with salt and pepper.
Since I already had the sauce above, I only used the filling part of the below recipe:
Ingredients
- 2 cups low-fat (1 percent) cottage cheese
- 1 can (15.5 ounces) black beans, rinsed and drained
- Coarse salt and ground pepper
- 16 corn tortillas
- Nonstick cooking spray
- 3 tablespoons extra-virgin olive oil
- 3 garlic cloves, roughly chopped
- 1 large white onion, diced small (1/2 cup reserved for serving)
- 4 teaspoons chili powder
- 2 tablespoons white vinegar
- 1 can (15 ounces) tomato puree
- 2 cups low-sodium vegetable broth
- Fresh cilantro leaves, for serving
Directions
- Preheat oven to 350 degrees. In a food processor, process cottage cheese until smooth. Transfer to a medium bowl and stir in black beans. Season with salt and pepper. Wrap stacked corn tortillas in a damp dish towel and microwave until softened, 2 minutes. Working with one tortilla at a time, lightly spray both sides with cooking spray, place 2 rounded tablespoons cottage cheese mixture down center of each, then roll tortilla around filling. Place, seam side down, on a rimmed baking sheet. Bake tortillas until heated through, 8 to 10 minutes. [the other enchilada recipe calls for putting the sauce on while cooking, covering the dish with foil and baking until it is bubbly; I think that’s a better directive than what this recipe says]
- Meanwhile, in a medium saucepan, heat oil over medium-high. Add garlic and onion and cook, stirring occasionally, until onion softens, 5 minutes. Add chili powder and cook until fragrant, 1 minute. Whisk in vinegar, tomato puree, and broth; bring to a simmer and cook 5 minutes. Season with salt and pepper. Transfer mixture to a blender and puree until smooth (use caution when blending hot liquids). To serve, divide enchiladas among eight plates, top with 1/3 cup sauce, and sprinkle with onion and cilantro.
Cook’s Note
Refrigerate extra sauce in an airtight container up to 1 week, or freeze up to 3 months.
I was so hungry by the time it came out of the oven, I forgot to take a picture of the finished product. Luckily I had taken one right before I started baking it:
I was using up a bunch of small tortillas, so I had a lot of filling left over that didn’t fit – that’s the white, beany stuff on top. I actually used prepared Cuban beans vs plain black beans, which made the sauce kind of ugly. I think next time I’d use plain black beans.
–Recipes courtesy Martha Stewart’s Everyday Food magazine
