Vegetarian Enchiladas

16 oz can of refried beans (any variety)
1 cup (8 oz) cottage cheese
1½ cups shredded cheddar cheese, divided
Onion soup mix
Large can of enchilada sauce
Flour/Corn Tortillas

1. Preheat oven to 350°. Grease a 13x9 baking dish with cooking spray.
2. In a large bowl combine beans, cottage cheese and 1 cup cheese; set aside.
3. Warm ½ enchilada sauce in skillet on low heat.
4. Dip both sides of each tortilla into sauce.
5. Place about ½ cup bean mixture down the center of each tortilla.
6. Roll up and place seam side down in baking dish.
7. Pour remaining sauce over enchiladas, sprinkle with remaining cheese.
8. Cover with foil (that has been lightly sprayed on the side that touches enchiladas). Bake for 20-25 minutes or until heated through.

Yields: 6 servings

NOTES:
Out of enchilada sauce?
Make your own:
1 Tablespoon olive oil
4 ½ teaspoons flour
1 Tablespoon chili powder
½ teaspoon garlic powder
¼ teaspoon salt
1 ½ cups water
1 teaspoon cider vinegar
½ teaspoon dried minced onion

Sauce: in a large skillet, whisk oil, flour, chili powder, garlic powder, and salt until smooth. Gradually stir in water, vinegar, and onion. Bring to a boil; cook and stir for about 2 minutes or until thickened. Remove from heat.


Also... I like to mix up the enchiladas adding various ingredients to the mixture; beans, olives, onions, etc.