Vegetarian Bean Enchiladas

I am a huge fan of Mexican food if you haven't already figured that out. Living in New Mexico, I end up eating quite a bit of it. I recently found this blog, The Garden Grazer, and let me tell you, it's fantastic if you're a vegetarian who loves Mexican food. She makes this recipe she calls bean enchiladas, and I decided to adapt it. Here's how you make bean enchiladas:

Ingredients:

15 oz. (1 can) black beans

15 oz. (1 can) vegetarian refried beans

15 oz. (1 can) enchilada sauce

4 cloves garlic

1/2 large onion (about 1/2 cup chopped)

shredded sharp cheddar cheese

6 medium-sized tortillas

optional toppings:avocado, chopped tomatoes, sliced olives, crushed red pepper, bell pepper, chopped spinach, etc.

Preheat your oven to 325 degrees. Mince your garlic and dice your onion. Saute in a pot over medium-high heat until onions are translucent. Lower heat to medium. Add refried beans and stir with a wooden spoon until soft. Add the drained can of black beans. Stir to combine. Spoon out 1/6 of the mixture onto the first tortilla. Sprinkle some cheese on it. Repeat five times.

Roll each tortilla and place the seam-side down in a slightly sprayed 9x13 glass baking dish. (You can fold in the ends if you wish, but I decided not to.)

Pour the enchilada sauce and cheese over the whole thing. Oh, and don't skimp on that cheese. Seriously, don't skimp on the cheese. Place in the oven and bake for about 20-25 minutes.

Now prepare whatever toppings you're going to serve with these enchiladas. I decided to chop some baby spinach. I also had sliced olives, avocado, and crushed red pepper.

After the enchiladas are done baking, take them out of the oven. Serve immediately with chosen toppings. Enjoy!

If you want to see more posts like this, visit my craft/recipe blog Liz Makes. Have a great day!