Cheese And Bean Enchiladas

• tablespoons lard or 3 tablespoons vegetable oil↗3 tablespoons
• tablespoons chili powder↗1 1⁄2 tablespoons
• tablespoons flour↗1 1⁄2 tablespoons
• cups water↗1 1⁄2 cups
• teaspoon vinegar↗1 teaspoon
• teaspoon garlic powder↗1⁄2 teaspoon
• teaspoon onion powder↗1⁄2 teaspoon
• teaspoon salt↗1⁄2 teaspoon
• teaspoon oregano↗1⁄4 teaspoon
• vegetable oil or lard, for frying tortillas↗

  for frying tortillas

• corn tortillas↗8
• cup refried beans3⁄4 cup

  (from a 16 oz. can)

• ounces monterey jack cheese or 4 ounces cheddar cheese↗4 ounces

  shredded (1 cup)

• cup cottage cheese↗1⁄2 cup

  (I used Ricotta)

• medium onion↗1

  finely chopped (1/2 cup)

• cup chopped pitted olive (I used black)1⁄2

Step-by-step instructions

1. 1

   Heat 3 tblsp.

2. 2

   oil, chili powder and flour in a small saucepan to make a paste.

3. 3

   Add water gradually to make a smooth sauce; add vinegar, garlic powder, onion powder, salt and oregano.

4. 4

   Bring to boiling; lower heat; simmer, uncovered for 3 minutes.

5. 5

   Pour vegetable oil or melt lard to depth of 1/4 inch in a small skillet.

6. 6

   Holding each tortilla with tongs, quickly dip into hot fat just long enough to soften, 3 to 4 seconds.

7. 7

   Drain on paper towels.

8. 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. 9

   I used a 13x9x2 pan.

10. 10

    Pour sauce over enchiladas.

11. 11

    Sprinkle with remaining cheese.

12. 12

    Bake at 350 degrees for 20 minutes or until bubbly.