Refried Bean and Cheese Enchiladas
Description
These vegetarian bean enchiladas are a quick and easy Mexican-inspired meal to make on busy weeknights. Add cooked chicken and cilantro if you like.
Ingredients
•
cooking spray
•
2 (16 ounce) cans refried beans
•
2 cups shredded Mexican cheese blend, divided
•
1/2 cup chopped onion
•
12 (6 inch) corn tortillas
•
2 (10 ounce) cans red enchilada sauce
Directions
1
Gather the ingredients.
2
Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch casserole dish with cooking spray.
3
Mix refried beans, 1 1/2 cups cheese, and onion in a microwave-safe bowl. Microwave on high until cheese is melted, about 1 minute.
4
Stack three tortillas on a microwave-safe plate; microwave on high until warm, about 30 seconds. Repeat to warm remaining tortillas.
5
Pour enough enchilada sauce onto a small plate to cover. Quickly dip both sides of one tortilla in sauce.
6
Spoon bean filling down the middle, then wrap tortilla around filling.
7
Place into the prepared baking dish. Repeat to dip, fill, and roll remining tortillas.
8
Pour remaining enchilada sauce over filled tortillas and sprinkle with remaining cheese. Cover the dish with aluminum foil.
9
Bake in the preheated oven until sauce is bubbling and cheese is melted, 35 and 40 minutes.