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Refried Bean Enchiladas

 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.
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.