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Bean enchiladas recipe  Share this recipe on FacebookA simple, easy to make bean enchiladas dish that is great as a main dish. Instead of meat, this dish uses refried beans, corn, black olives and cheese as the tortilla filling. The tortillas are topped with a chili flavored tomato sauce then some additional grated cheese and finally baked in the oven until the cheese melts and the enchiladas are bubbly. Serve the enchiladas with a salsa and sour cream.
Preparation time: 5 minutes, Cooking time: 20 minutes, Serves: 4
Ingredients 1 can refried beans
1 cup grated mild Cheddar cheese
1/2 cup sliced black olives
1 cup canned corn
2 Tbsp olive oil
1 cup tomato sauce
1 - 2 Tbsp chili powder (or to taste)
1/2 tsp salt
1/8 tsp black pepper
8 corn tortillas
1/2 cup grated cheese for topping the enchiladas
Directions In a bowl mix the beans, cheese, black olives and corn.
In another bowl mix the olive oil, tomato sauce and chili powder, slt and black pepper.
Cover the bottom of a baking dish with some of the tomato sauce mixture. The baking dish should be wide enough to hold a wrapped tortilla lengthwise, and long enough to hold 8 filled and wrapped up tortillas.
Heat the corn tortillas in a microwave oven (check directions on the packaging).
Spoon 1/8 of the bean and cheese mixture into each tortilla and roll up. Place tortilla in the baking dish and repeat with remaining tortillas. Pour the tomato sauce over the tortillas and sprinkle with some more grated
cheese.
Bake in preheated oven at 350 F for 15 to 20 minutes, or until the cheese on top melts and the tortillas are bubbly on the sides.
Notes and tips If you use canned refried beans, corn and black olives, the dish can be made in just 25 minutes. You can make your own refried beans, used canned beans or even use regular, red kidney beans.
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