Bean and Cheese Enchiladas (Gluten-free)

 Even though Cinco de Mayo has passed, we think it is perfectly acceptable to devote all of May to recreating some favorite Mexican dishes. And we are cooking up Gluten-free Mexican food that’s sure to satisfy. Of course it is healthified, as Mexican food can get pretty heavy, usually loaded down with cheese and carbs.

The cottage cheese and black beans in our recreated enchiladas provide a great source of lean protein and the corn tortillas are a great gluten-free grain. The onions and garlic have anti-cancer properties, as does the lycopene-rich tomato puree and tomato paste. The cumin and chili powder give it a punch of flavor and the cayenne (if you’re using it), will rev up your metabolism. Bonus: you can try this for a Meatless Monday dinner. Enjoy it tonight!

Bean and Cheese Enchiladas (Gluten-free)

Yield: 16 servings

Calories per serving: 107

Fat per serving: 2.5 (g)

Carbs per serving: 17.6 (g)

Protein per serving: 5.3 (g)


  • 1 cup nonfat cottage cheese
  • 1 can (15 oz) black beans, rinsed and drained
  • 1/2 tsp. ground cumin
  • 1/2 tsp. chili powder
  • Optional: if you like it spicy, add 1/8 tsp. ground cayenne pepper
  • 16 corn tortillas
  • 1-2 garlic cloves, chopped
  • 1 onion (white or yellow), diced
  • 1 tbs. chili powder
  • 2 tbs. white wine vinegar
  • 1 can (15 oz) tomato puree
  • 1 tbs. tomato paste
  • 2 cups low-sodium vegetable broth
  • 1/2 cup shredded light Mexican cheese blend
  • fresh cilantro
  • guacamole
  • nonfat plain Greek yogurt mixed with juice of 1 lime


  1. Preheat oven to 350F.
  2. In a food processor, combine cottage cheese, black beans, cumin, and chili powder (and optional cayenne powder). Puree until smooth.
  3. Wrap stacked tortillas in a damp towel and microwave until softened (1-2 minutes).
  4. Spoon 2 tbs. cottage cheese mixture down center of each tortilla; roll tortilla around filling. Place, seam side down, in a glass baking dish.
  5. Coat a medium-sized nonstick pan with cooking spray and place over medium-high heat until hot. Add onions and garlic and cook 5 minutes. Add the chili powder and cook 1 minute. Whisk in vinegar, tomato puree, tomato paste, and broth; bring to a simmer and cook 5 minutes. Taste and season with sea salt and fresh cracked black pepper. Transfer mixture to a blender or food processor and puree until smooth. Pour sauce over enchiladas and top with shredded cheese. Place in oven; bake for 10 minutes.
  6. Remove from oven and allow to cool for 5 minutes before serving.
  7. To serve, place 2 enchiladas on each plate and sprinkle with chopped cilantro. Serve with guacamole and lime-yogurt.
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