- 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.
- 4 ounces green chilies, drained and chopped
- ⅓ cup lime juice
- 2 tablespoons white vinegar
- 2 tablespoons honey
- 2 teaspoons Dijon mustard
- 2 cloves garlic, minced
- 1 teaspoon grated lime peel
- ½ teaspoon ground cumin
- 15 ounces black beans, rinsed and drained
- 2 cups frozen corn, thawed
- 16 ounces vegetarian refried beans
- 1 medium cucumber, peeled, seeded and diced
- ¾ cup salsa
- ¼ cup green onion, chopped
- 2 tablespoons fresh cilantro, minced
- 8 8″ flour tortillas, warmed
In a large resealable plastic bag, combine chilies, lime juice, vinegar, honey, mustard, garlic, lime peel and cumin; add black beans and corn. Seal bag and turn to coat; refrigerate overnight.
Drain and discard marinade. Place beans and corn in a large microwave-save dish. Add refried beans, cucumber, salsa, onions and cilantro. Cover and microwave on high for 5-6 minutes or until heated through. Spoon about 3/4 cup down the center of each tortilla. Fold ends and sides over filling and roll up.
From Taste of Home: Guilt-Free Cooking
- ¾ cup celery, chopped
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 T canola oil
- 44 oz chicken broth
- 30 oz black beans, rinsed and drained
- 16 oz salsa
- 1 cup cooked chicken breast, cubed
- 1 cup long grain rice, cooked
- 1 T lime juice
- 1 tsp ground cumin
n a large saucepan, sauté celery, onion and garlic on oil until tender. Stir in remaining ingredients; heat through.
Notes: Made with Honey Corn Bread and it was very good. Used 32 ounces of chicken broth and was just the right thickness. Used medium salsa and had a decent kick to it, wouldn’t use mild.
Taste of Home: Guilt-Free Cooking
- 1 lb ground beef
- 1 can refried beans
- 8 ounces sour cream
- green onions
- cheddar cheese
- taco seasoning
- 1 ¼ teaspoon chili powder
Browning ground beef. Add refried beans, taco seasoning, 1 t. chili powder. Put in pie pan. Spread sour cream that’s mixed with 1/4 t. chili powder on top of this. Sprinkle with veggies and cheese.
This tasty dinner is fast and easy – perfect for a busy night!
- 1 lb ground beef, cooked
- 1 pkg taco seasoning
- 28 oz tomatoes or stewed tomatoes
- 1 can red beans
- 2 cups macaroni, cooked
- 1 cup cheddar cheese
- 1 cup Fritos, crushed
Combine beef and taco seasoning. Add tomatoes, beans, macaroni, and cheese. Top with Fritos and cook in microwave for 10 minutes or at 350° for 30 minutes.