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Refried Bean Enchiladas

“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.”

6 ServingsPrep: 20 min. Bake: 20 min.

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

2 of 2

Refried Bean Enchiladas (continued)

Directions (continued)

and bake at 350° for 20-25 minutes or until heated through.
Yield: 6 servings.

Nutrition Facts: 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.