Delicious Meatless Enchilada

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Delicious Meatless Enchilada

 

1 large onion, chopped

3 cloves garlic, minced

2 tablespoons olive oil

1 16 ounce can diced tomatoes, undrained

1 15 ounce can tomato sauce

1 1/2 tablespoons chili powder

1/2 teaspoon dried oregano

1/2 teaspoon ground cumin

1 15 ounce can black beans, drained

1 12 ounce can whole kernel corn, drained

1/2 cup sliced ripe olives

1 cup small curd cottage cheese

1 4 ounce can chopped green chiles, drained

2 cups shredded Cheddar cheese

10 6-inch corn tortillas

1/4 cup olive oil (optional) for frying tortillas

 

Cook onion, garlic and 2 tbls. oil in Dutch oven until

tender.

Add tomatoes, tomato sauce, chili powder, oregano and

cumin.. Bring to boil and reduce heat to simmer 25

minutes.

Spoon 1 cup of sauce into a lightly greased 9 x

13-inch baking pan. Set aside.

Add black beans, corn and olives to remaining sauce

and set aside.

Mix together cottage cheese, chiles and 1 cup of the

cheddar cheese. Set aside.

Either steame tortillas with no oil used until

softened or fry tortillas in oil 5 seconds on each

side till

softened. Drain on towels. Spoon 2 tablespoons of

cottage cheese mixture down the middle of each

tortilla. Roll up and put seam side down in pan. Spoon

sauce over. Cover with foil. Bake at 350 degrees for

20 minutes.

Uncover and sprinkle with other 1 cup cheddar cheese.

Bake 5 to 10 minutes more to melt the cheese.

 

 

 

 

 

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