Cheese And Bean Enchiladas - cooking recipe

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)
Preparation
    Heat 3 tblsp.
    oil, chili powder and flour in a small saucepan to make a paste.
    Add water gradually to make a smooth sauce; add vinegar, garlic powder, onion powder, salt and oregano.
    Bring to boiling; lower heat; simmer, uncovered for 3 minutes.
    Pour vegetable oil or melt lard to depth of 1/4 inch in a small skillet.
    Holding each tortilla with tongs, quickly dip into hot fat just long enough to soften, 3 to 4 seconds.
    Drain on paper towels.
    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.
    I used a 13x9x2 pan.
    Pour sauce over enchiladas.
    Sprinkle with remaining cheese.
    Bake at 350 degrees for 20 minutes or until bubbly.

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