Refried Bean Enchiladas

  • 2 cups vegetarian refried beans
  • 8 oz 1% low fat cottage cheese
  • 1 ½ cups reduced-fat cheddar cheese, shredded
  • 1 T olive oil
  • 4 ½ tsp flour
  • 1 T chili powder
  • ½ tsp garlic powder
  • ¼ tsp salt
  • 1 ½ cups water
  • 1 tsp cider vinegar
  • ½ tsp dried minced onion
  • 12 6″ flour tortillas

In a large bowl, combine beans, cottage cheese and 1 cup cheddar cheese; set aside. For sauce, in a large nonstick skillet, whisk oil, flour, chili powder, garlic powder and salt until smooth. Gradually stir in water, vinegar and onion. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from 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 13x9x2 baking dish coated with nonstick cooking spray. Pour remaining sauce over top; sprinkle with remaining cheese. Cover and bake at 350° for 20-25 minutes or until heated through.

Notes: These took about twice as long to prepare as said, but I think it would go faster once you get the hang of it. There was not nearly enough sauce to dip each tortilla in, so instead brushed both sides of each tortilla. It was pretty messy, but there was enough sauce on each one, so it must have worked alright. There was no sauce left to pour over the top, though.

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