It’s very simple, but you definitely need to have a love for Mexican and beans!
Here's what you"ll need:
1 can refried beans
1 can enchilada sauce (I always use medium)
4-6 medium size tortillas
1 can sliced black olives (optional)
1/2 package taco seasoning
1/3 cup chopped onions
1/2 package (roughly) shredded mexican blend cheese
Sour cream, to taste
1 guacamole seasoning packet
Lemon juice, to taste
First, mix the beans, a few tablespoons of enchilada sauce (again, I use the special medium, very hard to find around here! I import it from Michigan usually :) or make the trek to Meijer in Schaumburg), dallop of sour cream, taco seasoning from packet (to taste), chopped onions and a small amount of the shredded cheese.
Next, spray a 9x9 pan lightly with non-stick spray, then begin spooning the mixture in each tortilla, roll then place in the pan, seam side down. I didn't use the full can of beans and only made four enchis, you can easily use a bigger pan and get 6 out of the recipe.
Little beauty shot of my Le Cruset pan from, who else, my sister!
Now, bake for around 25 minutes at 350 degrees. If you
While the enchiladas are baking, I like to whip up the guacamole. Easy-peasy, but oh-so-delicious. Smash up two ripe avacados, sprinkle in the seasoning packet and add a dash of lime or lemon juice, then mix up until relatively smooth.
A lot of the time I do mexican rice with the enchiladas, but this time I just thought the carb overload wasn't quite necessary. Cooked up some peppers and onions instead.
Alright, this post has gone on long enough, here's the finished product!