Description
These bean and cheese enchiladas have a little spice to kick it up a notch!
Ingredients
1 Can Refried Beans, 16 ounces
1 teaspoon Cumin
1/2 teaspoon Chili Powder
2/3 Cup Cheddar Cheese
6 Flour Tortillas
For the Sauce
1 Can Red Enchilada Sauce, 10-16 ounces
1/2 teaspoon Cumin
1/4 teaspoon Chili Powder
1/4 Cup Sour Cream
1 ½ Cup Cheddar Cheese, shredded
Instructions
For the Bean Mixture
In a medium bowl, combine the beans, seasonings and cheese until smooth.
1 Can Refried Beans,1 teaspoon Cumin,1/2 teaspoon Chili Powder,2/3 Cup Cheddar Cheese
Add a dollop or two to each tortilla and roll closed.
6 Flour Tortillas
For the Sauce
Whisk together the enchilada sauce, seasonings and sour cream.
1 Can Red Enchilada Sauce,1/4 Cup Sour Cream,1/2 teaspoon Cumin,1/4 teaspoon Chili Powder
For the Enchiladas
Preheat the oven to 350 degrees F.
Spoon 1/3 cup of the enchilada sauce in the bottom of an 9×13 inch baking dish.
Place the enchiladas seam side down and top with the remaining sauce and cheese.
1 ½ Cup Cheddar CheeseBake for 30 minutes and enjoy.
Notes
Enchiladas can be stored in the refrigerator for 3-5 days.
- Prep Time: 10minutes
- Cook Time: 30 minutes
- Category: Dinner
Nutrition
- Serving Size: 6
- Calories: 308kcal
- Sugar: 3g
- Sodium: 737mg
- Fat: 18g
- Saturated Fat: 10g
- Fiber: 3g
- Protein: 14g
Keywords: Bean and Cheese Enchiladas