Description
Delicious bean and cheese enchiladas that bring comfort and warmth to any meal, perfect for family gatherings and weeknight dinners.
Ingredients
- 8 corn tortillas
- 1 can of refried beans
- 2 cups of shredded cheese (cheddar or Monterey Jack)
- 2 cups of enchilada sauce
- 1 teaspoon of cumin
- 1 teaspoon of garlic powder
- 1 tablespoon of olive oil
- Chopped cilantro (for garnish)
Instructions
- Preheat the oven to 350°F (175°C).
- Warm the refried beans in a pan over medium heat, adding cumin and garlic powder until heated thoroughly.
- Lightly oil a baking dish to prevent sticking.
- Spread a spoonful of bean mixture and sprinkle with cheese on each tortilla, then roll it up and place seam side down in the baking dish.
- Repeat with the remaining tortillas.
- Pour enchilada sauce over the rolled tortillas and top with extra cheese.
- Bake for about 20-25 minutes, until the cheese is melted and bubbly.
- Garnish with chopped cilantro before serving.
Notes
Let the enchiladas sit for a few minutes after baking to allow flavors to settle. Serve with sides of sour cream or guacamole for added richness.
