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

Refried Bean Enchiladas Recipe

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 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

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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