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79c6149c 2c78 49f8 ad57 84cf676c5cb6  2017 05 23 13 13 15
Kyra Nixon
Kyra Nixon

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 .