Refried Bean Enchiladas
Total TimePrep: 20 min. Bake: 20 min.
- 2 cups vegetarian refried beans
- 1 cup 1% cottage cheese
- 1-1/2 cups 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)
- 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 13x9-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.
Nutrition Facts2 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.
Feb 14, 2018
Not bad, but just didn't wow me enough that I'd ever make this again.
Sep 17, 2017
Easy to prepare, hearty vegetarian meal the whole family will eat. On especially hectic nights I cheat and used a store-bought enchilada sauce. Easy to add spice to taste using chopped jalape?os,
Jul 15, 2015
This is an easy, quick recipe. I followed the ingredients and directions as written. This was good, but not exciting.
Oct 25, 2013
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.
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.
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?
Dec 1, 2012
These were a hit from Dad to kids. They were happy to have leftovers.
Jan 30, 2012
A very satisfying and inexpensive dinner, my four children and a more meat and potatoes husband can't get enough!
Nov 8, 2011
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.
Jul 23, 2011
A fast, easy, recipe with a delicious result--healthy comfort food. I think I would make half a recipe next time. It makes a lot. Thanks!