Refried Bean Enchiladas Recipes

REFRIED BEAN ENCHILADAS

Refried Bean Enchiladas image

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

Provided by Taste of Home

Categories Dinner

Time 40m

Yield 6 servings.

Number Of Ingredients 12

Ingredients

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)

Steps:

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 Facts : Calories 384 calories, Fat 11g fat (5g saturated fat), Cholesterol 22mg cholesterol, Sodium 729mg sodium, Carbohydrate 48g carbohydrate (2g sugars, Fiber 7g fiber), Protein 24g protein. Diabetic Exchanges

REFRIED BEAN AND CHEESE ENCHILADAS

Refried Bean and Cheese Enchiladas image

Very yummy! I grew up making these with my mom and sisters, and everyone I knew loved them! They're easy to make and incredibly tempting! Add chicken or cilantro if you like. I suggest pairing it with easy-to-make boxed Mexican rice.

Provided by hunni662

Categories World Cuisine Recipes Latin American Mexican

Time 55m

Yield 6

Number Of Ingredients 6

Ingredients

cooking spray
2 (16 ounce) cans refried beans
2 cups shredded Mexican cheese blend, divided
½ cup chopped onion
12 small corn tortillas
2 (10 ounce) cans red enchilada sauce

Steps:

Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch casserole dish with cooking spray.
Mix refried beans, 1 1/2 cup Mexican cheese blend, and onion in a microwave-safe bowl; heat in microwave until cheese is melted, about 1 minute.
Stack tortillas, 3 at a time, on a microwave-safe plate; heat in microwave until warmed, about 30 seconds. Repeat with remaining tortillas.
Pour enough enchilada sauce onto a small plate to cover. Quickly dip both sides of each tortilla in enchilada sauce. Spoon bean filling down the middle of each dipped tortilla and wrap tortilla around filling. Arrange filled tortillas in the prepared baking dish. Pour remaining enchilada sauce over filled tortillas and sprinkle remaining cheese over sauce layer. Cover dish with aluminum foil.
Bake in the preheated oven until sauce is bubbling and cheese is melted, 35 and 40 minutes.

Nutrition Facts : Calories 478.8 calories, Carbohydrate 55.4 g, Cholesterol 55 mg, Fat 19.6 g, Fiber 12.4 g, Protein 22.7 g, SaturatedFat 11.3 g, Sodium 1056 mg, Sugar 1.9 g

CHICKEN AND REFRIED BEAN ENCHILADAS

Chicken and Refried Bean Enchiladas image

I got this recipe from Rosarita Refried Beans. It's a nice change from regular enchiladas, and very easy and tasty!

Provided by Charmie777

Categories Chicken

Time 1h

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

2 1/2 cups cheddar cheese, shredded
2 1/2 cups monterey jack cheese, shredded
3 cups chicken, cooked and shredded
1 (30 ounce) can refried beans
1/2 cup salsa
1/2 cup oil
2 dozen corn tortillas
2 (20 ounce) cans enchilada sauce

Steps:

Combine both cheeses.
Combine chicken, refried beans and salsa. Add 3 cups of combined cheeses.
Heat oil in small skillet.
Soften each tortilla in oil, approximately 5 seconds per side. Dip in enchilada sauce.
Immediately fill with some of chicken mixture; roll and place in 13x9 pan.
Repeat with remaining tortillas and filling.
Top enchiladas with remaining sauce and cheese.
Bake at 350º for 20-30 minutes, until cheese is melted and bubbly.

Nutrition Facts : Calories 937.2, Fat 55.4, SaturatedFat 22.7, Cholesterol 102.7, Sodium 2394.7, Carbohydrate 75.9, Fiber 15.2, Sugar 4.3, Protein 37.5

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