Refried Bean Enchiladas

• 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)

1. In a large bowl, combine the beans, cottage cheese and 1 cup cheddar cheese; set aside. For sauce, in a
2. , 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.
3. 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 350u0b0 for 20-25 minutes or until heated through.

vegetarian refried beans, cottage cheese, cheddar cheese, olive oil, flour, chili powder, garlic, salt, water, cider vinegar, onion, flour tortillas

Taken from www.tasteofhome.com/recipes/refried-bean-enchiladas/ (may not work)