Vegetarian Enchiladas

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Ingredients

  • Red Enchilada Sauce (~30 oz) (e.g. Old El Paso Red Enchilada Sauce Mild)
  • Olive Oil (2 tablespoons)
  • Pinto Beans (1 can)
  • Black Beans (1 can)
  • 8 Large Flour Tortillas (e.g. Mission Flour Tortillas Burrito Size Large)
  • Cheddar Jack Cheese Finely Shredded (16oz) (e.g. Sargento Off The Block Cheddar Jack Cheese Fine Cut Shredded)
  • Greek Yogurt
  • Fresh Salsa
  • Spices:
    • Cumin (1 tablespoon)
    • Garlic Powder (1/2 tablespoon)
    • Onion Powder (1/2 tablespoon)
    • Paprika (1/2 tablespoon)
    • Salt (1 teaspoon)

Instructions

  1. Preheat Oven to 350 F
  2. In a large pan, heat olive oil over medium heat (5)
  3. Drain and rinse beans
  4. Add Beans and spices to pan
  5. Cook until warmed through (~3 min)
  6. Put one third (~1 cup, i.e. ~10oz) of enchilada sauce in large baking dish
  7. Fill each tortilla with beans and cheese lightly. Roll up and add to baking dish.
  8. Pour remaining enchilada sauce (~20oz) over tortillas
  9. Add remaining cheese on top
  10. Cover with foil and bake for 30 minutes
  11. Remove foil and broil 2-3 minutes to brown top