Cheese And Bean Enchiladas Recipe

Name: Cheese And Bean Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons lard or 3 tablespoons vegetable oil; 1 1/2 tablespoons chili powder; 1 1/2 tablespoons flour; 1 1/2 cups water; 1 teaspoon vinegar; 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; 1/2 teaspoon salt; 1/4 teaspoon oregano; vegetable oil or lard, for frying tortillas; 8 corn tortillas; 3/4 cup refried beans (from a 16 oz. can); 4 ounces monterey jack cheese or 4 ounces cheddar cheese, shredded (1 cup); 1/2 cup cottage cheese (I used Ricotta); 1 medium onion, finely chopped (1/2 cup); 1/2 cup chopped pitted olive (I used black)

Servings: persons

3 tablespoons lard or 3 tablespoons vegetable oil
1 1/2 tablespoons chili powder
1 1/2 tablespoons flour
1 1/2 cups water
1 teaspoon vinegar
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon oregano
vegetable oil or lard, for frying tortillas
8 corn tortillas
3/4 cup refried beans (from a 16 oz. can)
4 ounces monterey jack cheese or 4 ounces cheddar cheese, shredded (1 cup)
1/2 cup cottage cheese (I used Ricotta)
1 medium onion, finely chopped (1/2 cup)
1/2 cup chopped pitted olive (I used black)

1
Heat 3 tblsp.
2
oil, chili powder and flour in a small saucepan to make a paste.
3
Add water gradually to make a smooth sauce; add vinegar, garlic powder, onion powder, salt and oregano.
4
Bring to boiling; lower heat; simmer, uncovered for 3 minutes.
5
Pour vegetable oil or melt lard to depth of 1/4 inch in a small skillet.
6
Holding each tortilla with tongs, quickly dip into hot fat just long enough to soften, 3 to 4 seconds.
7
Drain on paper towels.
8
To assemble: Place 1 tablespoon each refried beans, Jack cheese, cottage or ricotta cheese, onion and olives down center of each tortilla; roll up; place seam-side down in shallow baking dish just large enough to hold enchiladas.
9
I used a 13x9x2 pan.
10
Pour sauce over enchiladas.
11
Sprinkle with remaining cheese.
12
Bake at 350 degrees for 20 minutes or until bubbly.

530

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 3 tablespoons lard or 3 tablespoons vegetable oil, 1 1/2 tablespoons chili powder, 1 1/2 tablespoons flour, 1 1/2 cups water, and more.

Yes, Cheese And Bean Enchiladas falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cheese And Bean Enchiladas

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