Preheat oven to 350. Spray 2 13 x9 baking pans with nonstick spray.

In a large saucepan, add 4 cups of water and bring to a 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 with tongs and place on paper towels.

Saute 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 diced tomatoes 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 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.