enchiladas bean...by dr oz..

12		large cabbage leaves
1/2  cup		large onion, chopped
3		garlic cloves,s chopped
1  tablespoon		chili powder
1  teaspoon		cumin
2  cups		black beans, rinsed and drained
1  cup		cooked quinoa
1/3  cup		1% cottage cheese
1  cup		diced tomatoes rinsed and drained
3/4  cup		enchilada sauce
3/4  cup		shredded rice shreds mexican blend

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Preheat oven to 350°F. Spray 2 13 x 9-inch baking pans with nonstick spray.

In a large saucepan, add 4 cups of water and bring to boil. Remove core from cabbage and carefully peel off 12 leaves. Remove from heat. Place cabbage leaves into water for 5-10 minutes or until soft. Remove cabbage leaves using tongs and place leaves on paper towels.

Spray a large skillet with nonstick spray. Sauté onions for about 5-6 minutes over medium heat. Add garlic, chili powder, cumin, black beans, and quinoa. Cook for another 2-3 minutes, stirring often. Remove from heat. Add cottage cheese and drain and rinse diced tomatoes before adding to reduce salt and mix until well combined.

Add 1/4 cup of enchilada sauce to bottom of pan and spread evenly. Fill each cabbage leaf with an equal amount of filling, about 1/3 cup each. Fold enchilada and place seam-side down into baking pan. Repeat with all cabbage leaves. Pour remaining enchilada sauce evenly over enchiladas.

Top with shredded cheese. Cover with aluminum foil and bake for 15-20 minutes or until bubbly on top. Serve hot.