Cheese and Bean Enchiladas

Makes 4 servings

• 1 1/2 cups Penn Maid® Lowfat Cottage Cheese
• 1 1/2 cups grated sharp cheddar cheese, divided
• 1/2 tsp dried oregano
• 1 cup black beans, rinsed and drained
• 8 6-inch tortillas
• 1 cup salsa

Preheat oven to 375oF. Coat a 12” x 8” baking dish with nonstick cooking spray. Blend cottage cheese in food processor or blender until smooth. Transfer to a large mixing bowl. Stir in 1 cup cheddar cheese, oregano and beans. Place about 1/3 cup cheese mixture in center of each tortilla, and roll up. Place each tortilla in baking dish, seam side down. Top with salsa, then with remaining cheese. Bake for 20 to 25 minutes, or until thoroughly heated.

Substitution suggestion: To reduce the total fat and saturated fat content, choose reduced fat cheddar cheese.

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