This is an old standby-very easy and quick. Leftovers taste even better for lunch the next day :)
Ingredients:
1 can refried beans (I use meijer organic)
1 can enchilada sauce (red)
4 large tortillas
mexican cheese
Preheat oven to 350. Spread 1/4 of the beans on each totilla and roll into an enchilada. Pour some sauce to coat the bottom of glass baking dish. Place the 4 enchiladas in the pan, seam down, and cover with remaining sauce. Top with cheese. Cover and bake 30 minutes. Serve with yellow saffron rice and guacamole.
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