Black Bean Enchiladas

Every Monday my two oldest daughters go to a jigging class in the evening with my cousin's daughter.  They come here straight from work/daycare and join us for dinner.  It's been a bit of a challenge finding something that everyone likes and can eat quickly.  The enchiladas today went over quite well, although my 3 year old said hers was "too spicy on her tongue" and needed some more milk.  I made some guacamole and caesar salad to go along with it, and we ate a few of the leftover ice cream sandwiches for dessert ;)

Black Bean Enchiladas

10 whole wheat tortilla wraps

1 chopped onion

3 cloves of minced garlic

1 can (4 oz) chopped chilies

2 grated carrots

2 cans of black beans

2 cups vegetable stock

1 tsp chili powder

2 tsp cumin 

1/4 tsp cayenne pepper

pinch (or two) red pepper flakes

1/2 tsp oregano

salt and pepper

1 cup cottage cheese

 1/2 cup sour cream

1 cup grated monterey jack cheese

1 cup grated cheddar cheese

1 batch enchilada sauce (you can also use a canned version)

*Saute onion, garlic, carrots and canned chilies for 5 minutes

*Add black beans, spices, and stock and simmer for 30-35 minutes

*Mix together cottage cheese, sour cream, and salt and pepper
*Mix together monterey jack and cheddar cheese

*Layer bean mixture, cottage cheese mixture and shredded cheese in each of the wraps

*Place seam side down in a 9x13 inch casserole dish

*Pour enchilada sauce over the enchiladas and top with some more shredded cheese

*Bake at 325 for 45 minutes