These enchiladas are New Mexico style, which are layered in sections of tortillas, vegetable-bean filling and cheese, then baked. The inspiration for this recipe came from my time I lived in New Mexico where I gained a real love of vegetarian style enchiladas. This is a sensational health-conscious version. You must try this one! They make fantastic left-overs!
12 corn tortillas
1 green pepper, chopped
1 red pepper, chopped
2 15 oz. cans pinto beans
2 cups frozen corn
1 can black olives, chopped (optional)
2 cans green chilies 4 oz.
2 cups low-fat cottage cheese
4 cups grated cheese (colby, mozzerella, jack etc)
2 16 oz. cans tomato sauce
1 teaspoon garlic powder
1 teaspoon onion powder
5 teaspoons chili powder
3 teaspoons cumin powder
salt & pepper to taste
SAUCE: In a saucepan, combine all ingredients. Heat sauce to where it is warm to the touch on stove. Set aside.
VEGETABLE BEAN FILLING: While sauce is simmering, in a mixing bowl, combine cut peppers, pinto beans, chopped olives, corn and green chillis. Set aside.
CHEESE MIXTURE: In a mixing bowl, combine cottage cheese with 3 cups cheese. Set aside for assembly. Leave last part of cheese for topping.
ASSEMBLE: Dip tortillas in sauce and put a layer of tortillas in a large casserole dish. Spread a couple of spoonfulls of sauce over layer of tortillas. Follow with layer of filling, then cheese mixture. Continue until all ingredients have been used. Try to add at least 3-4 layers of torillas as they add body to the casserole. Top with remaining sauce and cover with remaining cheese.
BAKE: Bake at 350° F for 20-30 minutes. Serve hot.
OPTIONAL: Top each serving with a spoon of guacamole and cold shredded lettuce.