Refried Bean Enchiladas Recipe
- 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)
- 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.
2 each: 384 calories, 11g fat (5g saturated fat), 22mg cholesterol, 729mg sodium, 48g carbohydrate (2g sugars, 7g fiber), 24g protein. Diabetic Exchanges: 3 starch, 2 lean meat, 1 fat.
Reviews for Refried Bean Enchiladas
"This is an easy, quick recipe. I followed the ingredients and directions as written. This was good, but not exciting."
"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."
"I fournd this recipe pretty boring and a little bland. Though not bad-tasting, I didn't feel it was worth the effort."
"I followed the recipe exactly. These were edible, but not what I'd call good. They had an odd taste - maybe the cottage cheese?"
"These were a hit from Dad to kids. They were happy to have leftovers."
"A very satisfying and inexpensive dinner, my four children and a more meat and potatoes husband can't get enough!"
"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."
"I thought this needed something to spice it up - maybe diced green chilies. It was good, but very mild."
"My daughter says "mom it tastes just like El Rodeo's". Her favorite place to eat Mexican food."
"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."
"These are sooo good! I will definitely be making these often. The cottage cheese and refried beans go suprisingly great together."
"These are so good!"
"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."
"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."