Cheesy Bean Enchiladas (Print)
Stacked corn tortillas smothered with hearty refried beans and gooey cheese, all baked in tasty enchilada sauce until hot and crispy.
# Ingredients:
01 -
1 pound block of shredded cheese (about 2 1/2 cups, like Monterey Jack)
02 -
1 (15 oz) can of red or green enchilada sauce
03 -
2 cups of refried beans, store-bought or homemade (add water if needed to thin)
04 -
7 corn tortillas, cut a couple in half
05 -
Toppings you might like: diced tomatoes, avocado, fresh cilantro, hot sauce, salsa, jalapenos, onions, or shredded lettuce
# Steps:
01 -
Turn the oven to 425°F. Get a baking dish ready, like a rectangular one that's around 10.5 x 7.5 inches. Adjust the amount of ingredients if you've got a smaller or larger dish.
02 -
Pour half a cup of enchilada sauce into the dish to cover the bottom. Lay down a single layer of tortillas, cutting some in half if needed so they fit. Then, spread on refried beans evenly over the tortillas, and sprinkle with cheese on top of that.
03 -
Pour another half cup of enchilada sauce on top of the cheese, then layer more tortillas. Add more beans and cheese, then tortillas, some more sauce, and finally end with a top layer of cheese.
04 -
Cover your dish with foil and bake for 20 minutes. Take the foil off and let it cook for another 15 minutes, until the cheese is bubbling and golden.
05 -
Take it out of the oven and give it time to cool off a little. Toss on any toppings you want, and serve with chips if that's your thing.
# Additional Notes:
01 -
Feel free to tweak ingredient amounts to match your baking dish size or your taste.