Lazy Vegetarian Refried Bean Enchiladas

How this little white girl from Vermont became the Queen of Enchiladas, I don't really know. Maybe it's because anything you stuff inside a tortilla and top with melted cheese is going to be great. Maybe I'm just awesome. Either way, last night's experiment was simply delicioso... muy bueno... que lindo. Even though I made them the lazy way by using pre-made beans, leftover spaghetti sauce, and other random things from the fridge and freezer. Enchiladas are fun.

Lazy Vegetarian Refried Bean Enchiladas
Makes 2 Fat Enchiladas

8" Round Flour Tortillas

1/2 Can Amy's Organic Vegetarian Refried Beans with Green Chilis
2 T Fat Free Sour Cream
2 T Cilantro, chopped
1 small Plum Tomato, diced
2 T Sweet Onion (or Vidalia) diced
2 T Mung Beans (cooked) *optional - I had these leftover and added them for a protein boost
2 T Corn
*optional - I keep frozen corn on hand at all times for soups and sides - you could subsititute with another crunchy veg like bell peppers.
Salt, to taste
1/3 C shredded Cheddar

1 T Canola oil
1T + Chili Powder (to taste)
1 tsp Cayenne powder (to taste)
1/8 tsp Cumin
1/8 tsp dried Oregano

1/2-3/4C Leftover or jarred Marinara sauce
2 T water, if needed, to thin the sauce
1/3C Shredded Cheddar (or other Mexican cheese blend)

Fat Free Sour Cream
Chopped Cilantro

Heat oven to 450F.
1. Prepare the sauce by heating oil in a small saucepan over medium heat and stir in the spices. Add the tomato sauce. If the sauce is very thick, thin it with a little water. Add more spices if needed. Once satisfied with the flavor, remove from the heat.

2. If tortillas are cold, microwave for a few seconds to make them pliable. Lay each tortilla on a plate and spread a thick layer of refried beans in the center, leaving 1" on all sides.

3. Combine the balance of the filling ingredients (except cheese) in a small bowl. Season with salt. Spoon the mixture in a line down the center of each tortilla. Top each filling with cheese.

4. Fold each tortilla and secure closed with a toothpick. Transfer to a glass baking dish. Spoon the sauce over the enchiladas and top with shredded cheese. Bake at 450 for 15-20 minutes until bubbling and browned. Serve with sour cream and chopped cilantro.

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