Corn tortillas rolled around black beans and cottage cheese, baked in salsa roja — three enchiladas at 30g protein and 16g fibre.
Per serving
Heat the oven to 180°C fan / 200°C conventional.
Tip the cottage cheese into a fine-mesh sieve set over a bowl and leave to drain while you prep the rest — at least 5 minutes, ideally 10. Wet cottage cheese makes the filling weep into the sauce.
Heat the olive oil in a small frying pan over medium heat. Add the onion and cook for 4 to 5 minutes, stirring often, until soft and just starting to brown at the edges. Add the chopped garlic and cook for 30 seconds more, then take off the heat.
Mash about half the black beans roughly with a fork in a large bowl, leaving the rest whole. Stir in the drained cottage cheese, sweetcorn, 40g of the cheese, the chopped chipotle, ground cumin, dried oregano, 8g of the chopped coriander, the salt, the black pepper, and the cooked onion-garlic mixture until evenly combined.
Stack the corn tortillas, wrap in a slightly damp paper towel or clean tea towel, and microwave for 60 to 90 seconds until warm and pliable. Cold tortillas crack when you roll them.
Spread about 80ml of the salsa across the bottom of a 22 x 33cm baking dish so the tortillas have a moist landing.
Working one at a time, lay a warm tortilla flat, spoon about 70g of the filling along the centre in a line (do not overstuff — 70g per tortilla rolls cleanly without splitting the corn shell), roll snugly, and place seam-side down in the dish. Repeat with all 12 tortillas, packing them in two tight rows. If any filling is left, spread it over the rolled tortillas before adding the salsa.
Pour the remaining salsa evenly over the rolls so every tortilla edge is moistened. Scatter the remaining 40g cheese over the top.
Bake for 22 to 25 minutes, until the cheese is melted and the salsa is bubbling at the edges of the dish.
Take the dish out of the oven and scatter the remaining 7g coriander over the top. Serve straight from the dish with lime wedges.
Cottage cheese must be drained — undrained Hüttenkäse adds enough liquid to make the sauce thin and the tortillas mushy. Warm the tortillas just before rolling, not in advance; they stiffen again as they cool. Low-sodium salsa (≤250mg per 100g) and no-salt-added beans are required to land near the 810mg sodium estimate — regular jarred salsa plus salted beans will push this past 1000mg per serving.
Keeps 3 days in the fridge. Reheat covered in the microwave for 2 minutes per portion, or in a 180°C oven for 12 minutes to keep the cheese top intact.
