Bean and cheese enchiladas
I mashed some canned red beans in the food processor, added some taco seasoning and sour cream to make a smooth paste. I warmed some 6 inch corn tortillas in a dry skillet then in the same skillet added some grape seed oil and sautéed a diced onion for about 5 minutes. I pour about 1 cup of enchilada sauce (I used homemade) in a 9x13 pan then dipped the tortillas on the remaining sauce then added a dollop of bean mixture, shredded cheese (I used Monterey Jack and cheddar) and a sprinkling of onions on each and rolled them up and placed them on the sauce in the pan. I pour the last of the sauce over then and the last of the cheese and baked at 375 for 20 minutes. I topped each serving with sour cream and cilantro .