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bean and cheese enchiladas

(7 ratings)
Mikekey avatar
Recipe by
Mikekey *
@Mikekey
Seattle, WA

Easy meatless enchilada. I use a mild sauce but hot works if you like the "heat". Serve with a dollop of sour cream, if desired.

(7 ratings)
yield 2 -6
prep time 15 Min
cook time 40 Min
method Bake

Ingredients For bean and cheese enchiladas

  • 6
    (7-inch size) flour tortillas
  • 1 1/2 c
    mexican cheese blend, shredded, divided ( or cheddar)
  • 1 can
    (10 oz) red enchilada sauce (i like old el paso)
  • 1 can
    (16 oz) refried beans

How To Make bean and cheese enchiladas

  • 1
    Lay out tortillas on a cutting board or work board.
  • 2
    Preheat oven to 350F. Coat a 9x11 inch baking dish with nonstick cooking spray.
  • 3
    In a medium mixing bowl, mix beans, 1 cup of cheese and 2 tablespoons of enchilada sauce. Stir until combined.
  • 4
    Spread 4 tablespoon enchilada sauce over bottom of baking dish.
  • 5
    Divide bean mixture evenly among tortillas and spread down middle of each. Roll them up around filling and place seam side down in baking dish.
  • 6
    Pour remaining enchilada sauce over tortillas and sprinkle with remaining 1/2 cup cheese.
  • 7
    Cover with foil and bake 25 minutes. Remove foil and bake an additional 5-10 minutes until cheese is bubbly.
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