Cheese And Bean Enchiladas

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

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)

Recipe

• 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.