Black Bean & Cheese Enchiladas
Hearty enchiladas packed with black beans, cottage cheese, and shredded cheese, smothered in smoky chipotle sauce and topped with Greek yogurt. Protein from every angle.
Enchiladas have been in my dinner rotation since college. The problem with most veggie versions at restaurants is they're just cheese wrapped in a tortilla, no substance, no protein worth mentioning. So I started building mine differently.
The filling is where this recipe earns its keep: double the black beans, cottage cheese mixed right into the filling where it disappears completely but adds major protein, and a generous amount of shredded cheese. I mash about half the beans for texture so you get this thick, substantial filling that doesn't fall apart when you cut into an enchilada. Greek yogurt on top instead of sour cream gives you the same tangy, creamy effect with way more protein.
At 35g protein per serving, these hold their own against any meat-based enchilada. They freeze well too. I'll make a double batch in two baking dishes, freeze one, and have an easy dinner ready to go for a busy week. Just thaw, bake, and you're eating in 30 minutes.
The Protein Upgrade
Veggie enchiladas at most restaurants are cheese-and-not-much-else affairs with about 12-14g of protein. We overhauled the filling: doubled the black beans, added a full cup of cottage cheese (it disappears into the filling but adds major protein), increased the shredded cheese to 7oz, and topped with Greek yogurt instead of sour cream. The result is 35g of protein per serving. The cottage cheese trick is the secret here, you'd never know it's there.
Black Bean & Cheese Enchiladas
Ingredients
- 3 cans (15oz) black beans (drained and rinsed) 16g protein
- 1 cup cottage cheese 4g protein
- 7 oz shredded Mexican blend cheese (divided) 11g protein
- 8 corn or flour tortillas 4g protein
- 2 cups enchilada sauce (store-bought or homemade)
- ½ cup Greek yogurt (for topping) 2g protein
- 1 tbsp oil
- 1 medium onion (diced)
- 3 cloves garlic (minced)
- 1 tsp cumin powder
- ½ tsp smoked paprika
- 1 chipotle pepper in adobo (minced (optional))
- 1 cup corn kernels (fresh or frozen) 1g protein
- 1 tsp salt
- 2 tbsp fresh cilantro (for garnish)
- 1 lime (cut into wedges)
Instructions
- Preheat oven to 375°F (190°C).
- Heat oil in a pan over medium heat. Sauté onion until softened, about 5 minutes. Add garlic, cumin, smoked paprika, and chipotle pepper. Cook for 1 minute.
- Add black beans and corn. Mash about half the beans with a fork for texture. Season with salt. Cook for 3 minutes. Remove from heat.
- Stir in cottage cheese and half the shredded cheese until well combined.
- Spread 1/2 cup enchilada sauce on the bottom of a 9x13 baking dish.
- Fill each tortilla with the bean-cheese-cottage cheese mixture, roll tightly, and place seam-side down in the dish.
- Pour remaining enchilada sauce over the rolled tortillas. Top with remaining cheese.
- Bake for 20-25 minutes until cheese is melted and bubbly.
- Let cool for 5 minutes. Top with dollops of Greek yogurt, cilantro, and a squeeze of lime.
Boost Your Protein
- Use high-protein tortillas for an extra 5-8g protein per serving.
- Add a fried egg on top for an extra 6g protein.
- Serve with a side of refried beans for an extra 6g protein.
Ingredient Substitutions
- No black beans? Use pinto beans or refried beans for a similar hearty filling.
- No cottage cheese? Use ricotta, it disappears into the filling the same way.
- No corn tortillas? Use flour tortillas or high-protein wraps for easier rolling.
- Swap enchilada sauce for salsa verde for a tangy green enchilada variation.
