SierraCook
New member
I try to eat a meatless meal at least once a week and here is one that is a mainstay in my recipe files.
Cheese and Bean Enchiladas
3 cups cheddar, Colby, or Mexican cheese blend, divided
1 can (16 oz.) vegetarian refried beans1 jar (24 oz.) salsa, divided
1/3 cup thinly sliced green onions
1/3 teaspoon ground cumin
12 flour tortillas (6 inches)
Sliced ripe olives, optional
Additional sliced, green onions, optional
Sour cream, optional
Guacamole, optional
In a large bowl combine beans, 1 cup salsa, 1 ½ cups cheese, green onions, and cumin. Spread 1 cup of salsa into the bottom of 13x9x2-inch baking dish. Spoon a heaping 1/3 cup bean mixture down the center of each tortilla. Roll up tortillas and arrange seam side down on the salsa. Top with remaining salsa and cheese. Bake a 350º for 30 minutes or until heated through. Serve with sliced ripe olives, green onions, sour cream, and guacamole. Makes 6 servings.