Please forgive my photo. I didn’t take the time to plate this before taking the pictures, so you get to see the serving dish and even the cheesy spatula.
I made these for a quick and easy weeknight dinner after scrounging my pantry and fridge for ingredients to pull together a meal. We all really liked them.
Here’s what you’ll need:
- 2 cans pinto beans, drained and rinsed
- 1 Tbs. butter
- 15 oz can tomato sauce
- 1 packet of taco seasoning (1/4 cup)
- 10 oz can enchilada sauce
- 2 cups shredded cheese (I used Monterey Jack and cheddar)
- 8 flour tortillas
Mash the beans in a bowl. Melt the butter in a skillet. Stir in the beans, half the can of tomato sauce and the taco seasoning. Cook until hot and bubbly.
Mix the enchilada sauce with the remaining tomato sauce. Pour a bit in the bottom of a 9×13 inch pan and spread it around. This will help keep the enchiladas from sticking.
Spread some beans on a tortilla and top with shredded cheese. Roll up and place in the pan. Fill the rest of the tortillas. Pour the sauce over the top and add more cheese to the top. Bake at 350 degrees for 30 minutes.
I liked that this is a meatless meal we all enjoyed. How often do you eat meatless meals?