INGREDIENTS
12
large cabbage leaves
1
large onion, chopped
3
garlic cloves, chopped
1 1/2 tbsp
chili powder
1 tsp
cumin
2 cups
black beans, rinsed and drained
1/3 cup
cottage cheese
1 cup
fire-roasted tomatoes
3/4 cup
enchilada sauce
3/4 cup
shredded 2% monterey jack cheese
1 cup
cooked quinoa