Mexican food is a favorite in this house, can’t you tell? I’m perfectly happy eating Josh’s amazing Chicken Tacos almost weekly or making my mom’s amazing Cheese Enchiladas monthly. But sometimes, variety is the spice of life or even sometimes a little bit of change can do ya good. I like change, as long as it turns out good :)
I came across Tiffany’s Bean and Cheese Enchiladas recipe a few months ago and thought it looked yummy and easy and a nice change, so I went ahead and copied the recipe down. Have you checked out Tiffany’s blog Eat at Home? It’s awesome. I love her and her meals :)
What I like about this recipe is you kind of make your own refried bean mix. You get to get down and dirty with the beans and mash them till they burst :) Sounds like fun doesn’t it?! This recipe is super easy. It’s really only a matter of mixing things together in a skillet.
I know that picture probably looks a bit insane, but I promise it is tasty stuff. Once I mashed the beans, I put them in a skillet along with some tomato sauce and taco seasoning. And then I just got it all warm and bubbly. I let that simmer for awhile, while I heated up the tortillas in warm/hot oil…careful…don’t burn your pretty little fingers with that oil…it get’s mighty hot!
I poured some of the bean mixture into the middle of the tortilla with some shredded cheese and tucked the ends in and rolled.
( I have to admit, I made a mistake and wrote the recipe down a bit wrong. I poured in some of the enchilada red sauce into my sauce pan and I didn’t reserve any of the red sauce to pour over the enchiladas. They came out super tasty anyways)
I baked it at 350 degrees for 30 minutes. Which gave me time to clean up my mess of dishes and let Josh cook our side of rice. These enchiladas tasted awesome. The kids loved them. Eden loved them so much she was wearing some of it on her clothes, haha!
This recipe is a Mexican favorite now and I can’t wait to make them again…so I can make it right, lol. Please forgive this last picture…it’s not the best, but we were starving, hahaha! Btw- might I mention these Enchiladas are very very filling, so do yourself a favor and start with one :)
2 cans pinto beans, drained and rinsed
1 TB butter
15 oz can Tomato Sauce
1/4 cup taco seasoning
10 oz can enchilada sauce
2 cups shredded cheese
8 flour tortillas
Mash the beans in a bowl. Melt the butter in the skillet. Stir in the beans, half the can of tomato sauce and the taco seasoning. Cook until hot and bubbly.
Mix the enchilada sauce with the remaining tomato sauce. Pour in a bit of a 9×13 baking dish and spread it around.
Spread some beans on a tortilla and top with shredded cheese. Roll up and place in the pan. Fill the rest of the tortillas. Pour the sauce over the top and more cheese to the top. Bake at 350 degrees for 30 minutes.