Cheese And Bean Enchiladas

• 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.

lard, chili powder, flour, water, vinegar, garlic powder, onion powder, salt, oregano, vegetable oil, corn tortillas, beans, cheese, cottage cheese, onion, olive

Taken from www.food.com/recipe/cheese-and-bean-enchiladas-58503 (may not work)