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Refried Bean Enchiladas Recipe
Refried Bean Enchiladas Recipe photo by Taste of Home

Refried Bean Enchiladas Recipe

Read Reviews (7)
4.47 7
Publisher Photo
“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.”
TOTAL TIME: Prep: 20 min. Bake: 20 min.
MAKES:6 servings
TOTAL TIME: Prep: 20 min. Bake: 20 min.
MAKES: 6 servings

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 King Arthur Unbleached 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)

Nutritional 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.

Directions

  1. 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.
  2. 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.
Originally published as Refried Bean Enchiladas in Light & Tasty August/September 2005, p65

Nutritional 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.

Reviews for Refried Bean Enchiladas(7)

AVERAGE RATING
   (17)
RATING DISTRIBUTION
5 Star
 (12)
4 Star
 (2)
3 Star
 (2)
2 Star
 (1)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Oct. 25, 2013 Edited Mar. 27, 2014

This recipe was such a winner! I need some mild modifications because we eat Mexican food all the time and have a pallet for those flavors.I added finely chopped onion the refried beans and cottage cheese prior to baking, and also at a couple of teaspoons of taco seasoning to flavor it up. I also took a shortcut by using Walmart brand mild enchilada sauce. I used two cans to make sure the tortillas where we'll go to do with sauce and there was extra to put over theenchiladas prior to cooking. in addition I added a good deal more cheese on top of the enchiladas, black olives, and chives for color. They came out hot, and delicious with a fabulous Southwest flavor without having to go to the closest Mexican restaurant.

MY REVIEW
Reviewed Jul. 29, 2013

I fournd this recipe pretty boring and a little bland. Though not bad-tasting, I didn't feel it was worth the effort.

MY REVIEW
Reviewed Feb. 2, 2013

I followed the recipe exactly. These were edible, but not what I'd call good. They had an odd taste - maybe the cottage cheese?

MY REVIEW
Reviewed Dec. 1, 2012

These were a hit from Dad to kids. They were happy to have leftovers.

MY REVIEW
Reviewed Jan. 30, 2012

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

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