Cheese Enchiladas with Refried Beans

Ingredients

• 8 corn tortillas
• 2 cups shredded cheese (cheddar or Mexican blend)
• 1 can (16 oz) refried beans
• 1 can (10 oz) red enchilada sauce
• ½ cup sour cream
• 1 lime
• 2 tbsp vegetable oil

Instructions

1. 1

   Preheat oven to 375°F. Spread 1/2 cup of the enchilada sauce on the bottom of a 9x13-inch baking dish.

2. 2

   Warm the 8 tortillas in a dry skillet over medium heat for 30 seconds per side, until soft and pliable.

3. 3

   Fill each tortilla with 1/4 cup of the shredded cheese, roll tightly, and place seam-side down in the prepared dish.

4. 4

   Pour the remaining enchilada sauce over the rolled tortillas, spreading to cover them evenly.

5. 5

   Sprinkle the remaining 1 cup of shredded cheese over the top. Bake until the sauce is bubbly and the cheese is melted, about 15 minutes.

6. 6

   While the enchiladas bake, heat the refried beans in a small saucepan over medium-low, stirring occasionally, until hot, about 5 minutes.

7. 7

   Serve the enchiladas with a scoop of refried beans, a dollop of sour cream, and a lime wedge on the side.

8. 8

   Optional: add chopped cilantro or a pinch of chili powder on top for extra flavor.

Tools you’ll need

• 9x13-inch baking dish
• skillet
• small saucepan

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