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Refried Bean Enchiladas Recipe

Refried Bean Enchiladas Recipe photo by Taste of Home

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“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

Refried Bean Enchiladas

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(1-7) of 7 reviews

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Reviewed on Aug. 18, 2010 by mjlouk

I thought this needed something to spice it up - maybe diced green chilies. It was good, but very mild.

Reviewed on Dec. 06, 2009 by goodybrooks

My daughter says "mom it tastes just like El Rodeo's". Her favorite place to eat Mexican food.

Reviewed on Sep. 28, 2009 by slug9000

These are delicious! I made them this evening and loved them. And I will definitely try what other readers have recommended and just pour the sauce into the pan and over the top of the enchiladas.

Reviewed on Jun. 30, 2009 by countess cookie

These are sooo good! I will definitely be making these often. The cottage cheese and refried beans go suprisingly great together.

Reviewed on May. 09, 2009 by mrs_h

These are so good!

Reviewed on Dec. 10, 2008 by dagny21

I agree that there's no real reason to dip the enchiladas like that. Just as good to just spread it in the bottom of the pan and pour the rest on top.

Reviewed on Mar. 30, 2008 by CKGrrl17

I love this recipe but found it too time consuming to dip each tortilla in the sauce, so instead I pour some of the sauce in the bottom of the pan and spread that around to coat it. Then after I put all the enchiladas in the pan, I pour the rest of the sauce over the top. It's a lot simpler and still tastes great.