Refried Bean Enchiladas
TOTAL TIME: Prep: 20 min. Bake: 20 min.
YIELD: 6 servings.
These yummy meatless bundles are so fast and easy to prepare. The recipe, which came from my sister-in-law, is a favorite for both our families. —Carolyn Sykora, Bloomer, Wisconsin
Ingredients
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2 cups vegetarian refried beans
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1 cup 1% cottage cheese
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1-1/2 cups shredded reduced-fat cheddar cheese, divided
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1 tablespoon olive oil
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4-1/2 teaspoons all-purpose flour
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1 tablespoon chili powder
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1/2 teaspoon garlic powder
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1/4 teaspoon salt
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1-1/2 cups water
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1 teaspoon cider vinegar
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1/2 teaspoon dried minced onion
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12 flour tortillas (6 inches)
Directions
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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.
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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 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 Facts
2 enchiladas: 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.
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