Refried Bean Enchiladas Recipe

Refried Bean Enchiladas RecipePhoto by: Taste of Home Refried Bean Enchiladas Recipe Rating 5

“These yummy meatless bundles are so fast and easy to prepare,” enthuses Carolyn Sykora of Bloomer, Wisconsin. “The recipe, which came from my sister-in-law, is a favorite for both our families.”

This recipe is:

Healthy

Diabetic Friendly

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Refried Bean Enchiladas Recipe
  • Prep: 20 min. Bake: 20 min.
  • Yield: 6 Servings
20 20 40

Ingredients

  • 2 cups vegetarian refried beans
  • 1 cup (8 ounces) 1% cottage cheese
  • 1-1/2 cups (6 ounces) shredded reduced-fat cheddar cheese, divided
  • 1 tablespoon olive oil
  • 4-1/2 teaspoons all-purpose flour
  • 1 tablespoon chili powder
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1-1/2 cups water
  • 1 teaspoon cider vinegar
  • 1/2 teaspoon dried minced onion
  • 12 flour tortillas (6 inches)

Directions

  • In a large bowl, combine the beans, cottage cheese and 1 cup cheddar cheese; set aside. For sauce, in a large nonstick skillet, whisk the oil, flour, chili powder, garlic powder and salt until smooth. Gradually stir in the water, vinegar and onion. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat.
  • Dip both sides of each tortilla into sauce. Place about 1/2 cup bean mixture down the center of each tortilla. Roll up and place seam side down in a 13-in. x 9-in. baking dish coated with cooking spray. Pour remaining sauce over top; sprinkle with remaining cheese. Cover and bake at 350° for 20-25 minutes or until heated through. Yield: 6 servings.

Nutritional Analysis: 2 enchiladas equals 384 calories, 11 g fat (5 g saturated fat), 22 mg cholesterol, 729 mg sodium, 48 g carbohydrate, 7 g fiber, 24 g protein. Diabetic Exchanges: 3 starch, 2 lean meat, 1 fat.

Originally published as Refried Bean Enchiladas in Light & Tasty August/September 2005, p65

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Reviews for Refried Bean Enchiladas (3)

Refried Bean Enchiladas Recipe

Refried Bean Enchiladas

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Did you modify it? Would you make it again? Rate it today! >


Reviewed on Jan. 30, 2012 by Bonnette23

A very satisfying and inexpensive dinner, my four children and a more meat and potatoes husband can't get enough!


Reviewed on Nov. 08, 2011 by barbarabolk

I've made this several times; however last night I forgot to buy the cottage cheese, so I replaced it with 1 cup Mexican cheese. My husband and I liked it sooo much more! The cottage cheese is good, but this was better. It does seem like a lot of cheese mixed with the beans, but it all melts together in the oven for a nice creamy filling.


Reviewed on Jul. 23, 2011 by Omm

A fast, easy, recipe with a delicious result--healthy comfort food. I think I would make half a recipe next time. It makes a lot. Thanks!

 
 
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