Just as completely delicious as their meaty friends, these enchiladas are super satisfying and can be made big-batch style for freezing.
"Enchiladas are one of my favorite things to eat. I love grabbing them out at my favorite Mexican place, but making them is easy and so rewarding. "
Notes: Enchilada sauce is mild-red. Green (verde) would be delicious as well.
VEGETARIAN ENCHILADAS
Ingredients: 8 burrito-size flour tortillas, 2-3 cups jack and cheddar cheese (hand grated from the block), vegetarian re-fried beans, 1 1/2-2 cups chopped bell peppers and onions, 2 cups cooked white rice, 1 can enchilada sauce, 1/2 tsp. cumin, 1 tsp. garlic powder, pinch of cinnamon, pinch black pepper.
1. Preheat oven to 375*. Heat refried beans in small saucepan over medium heat. Sautee onions and peppers in a little olive oil for 5 minutes. Set both aside.
2. Heat enchilada sauce in pan with cumin, garlic powder, cinnamon, and pepper. Spread a spoonful or two over the bottom of a 9x13 inch baking dish.
3. Wrap tortillas in damp paper towels and soften in microwave for 30 seconds.
4. Build enchiladas: smear beans down the center of each, then rice, then peppers and onions. Roll up with the ends folded in, and place seam-side down in the baking dish.
5. Pour over sauce, and top with the cheese
6. Bake for 25 minutes.
Tip: Freeze a batch! Assemble into foil take-out pan, wrap with two layers of sturdy plastic wrap. Thaw before baking.