Bean Enchiladas

🛒 Ingredients

• Corn Tortillas 50 g · 140 kcal
• Canned Refried Beans 106 g · 120 kcal
• Red Enchilada Sauce 106 g · 40 kcal
• Shredded Cheddar Cheese 42 g · 168 kcal
• Onion, diced 38 g · 15 kcal
• Garlic, minced 3 g · 4 kcal
• Olive Oil 4 g · 30 kcal

👨‍🍳 Instructions

1. Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
2. In a medium skillet over medium heat, add olive oil, then sauté diced onion and minced garlic until softened, about 3-5 minutes.
3. Stir in the refried beans and heat through for 2-3 minutes; remove from heat. This will be your filling.
4. Warm the corn tortillas slightly in the microwave or a dry skillet to make them pliable. This prevents them from breaking when rolled.
5. Spread a thin layer of enchilada sauce on the bottom of the prepared baking dish. Place about 2-3 tablespoons of the bean filling down the center of each tortilla.
6. Roll up each tortilla tightly and place it seam-side down in the baking dish. Repeat with the remaining tortillas and filling.
7. Pour the remaining enchilada sauce evenly over the rolled tortillas. Sprinkle generously with shredded cheddar cheese.
8. Bake for 20-25 minutes, or until the cheese is melted and bubbly and the sauce is heated through.
9. Remove from oven, let stand for a few minutes before serving. Garnish with fresh cilantro if desired.