Cheese And Bean Enchiladas |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 1 |
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These are really tasty with out all of the extra prep time that some other recipes have. Prep and cook time is appoximate. 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) |
Directions:
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.
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