Cheese & Bean Enchiladas

 

Monday - January 3, 2010

I started with this recipe but really didn't do anything close to this.

Basics are the same but, here's what I did:

• Pan friend each corn tortilla for a few mins in a small skillet (used Pam instead of oil)
• Added small amount of onions and then Queso Fresco to each tortilla and rolled.  Did half with veggie refried beans, cheese and onions
• Placed fold down in baking dish (that was drizzled with olive oil)
• Repeated until baking dish was filled.
• Covered with one can of enchilada sauce
• sprinkled with grated monterery jack cheese.
• Baked, uncovered, at 400 degrees for 10-15 minutes until cheese melted and heated through

Simple, quick and easy.  Another one that made a ton so we had enough for dinner and lunch each.