Below is an old favorite vegetarian recipe that we enjoy year ’round. We often add fresh, diced vegetables to them after they’re cooked. You can easily double the sauce recipe and freeze half for the next time you crave Enchiladas.
You will need:
- small saucepan
- large baking dish (9 x 13 works for us)
- ladle or extra large spoon
Ingredients for Enchilada sauce:
- 1 -14.5 oz can of tomato sauce
- 1 tsp. chicken bouillon granules
- 2 – 3 tsp. chili powder
- 1/4 tsp cayenne pepper powder (or more if you like spicy)
Directions for Enchilada sauce:
Mix all the above in a small saucepan, stirring well. Bring to a boil, reduce heat and simmer for 5-7 minutes.
Ingredients Bean and Cheese Enchiladas:
- 1 – large can re-fried beans (may use fat free)
- 8 medium flour tortillas
- 12 oz of sharp cheddar, shredded
- 10 oz Colby jack cheese, shredded
- Enchilada sauce
- chopped onions and olives, sprinkle over top after baking (optional)
In a large baking dish, spoon enough enchilada sauce to cover the bottom of the dish. Take your tortilla and spread 2-3 Tbsp. of re-fried beans down the center, from one end to the other. Take Cheddar cheese and place it on top of the beans. Fold over the 2 sides, so they cover the cheese and each other. Place seam side down in baking dish. Repeat with remaining tortillas. Spoon remaining enchilada sauce over stuffed tortillas and spread with Colby Jack cheese. Bake at 375 degrees, for 30-45 minutes, until cheese is melted through. Let sit 8-10 minutes before serving.
Serve with sour cream, guacamole and taco chips if desired. Enjoy!