Bean & Cheese Enchiladas

I have been wanting to make simple refried bean & cheese enchiladas for a while because I knew they would be a big hit with Corey.  They were so easy and quick to make.  Enchiladas are great because you don't really need a recipe, you can just stuff them with whatever you have on hand or whatever you feel like!  I wish I would have made a double batch of these.  I don't know how, but I still underestimate how much my husband eats.  I was thinking we would have leftovers...no way! 

corn tortillas stuffed with refried beans, cheese, & salsa

layed in the pan

pour enchilada sauce over the top, then more cheese!

mmmmm, straight out of the oven

Bean & Cheese Enchiladas

yields 6-8 enchiladas

1 can refried beans

shredded cheese

salsa

6-8 corn tortillas*

1 can enchilada sauce

Preheat oven to 350.  Spread beans in the middle of tortillas.  Sprinkle a small amount of cheese down the middle as well as a small spoonful of salsa if desired.  Roll tortillas and place seam side down in baking pan.  Once you have filled all of your tortillas, pour enchilada sauce over the top.  Sprinkle more cheese over the top of the enchiladas.  Bake for 30 minutes until cheese is melted and enchiladas are heated through. 

*Note:  we love using corn because they get soft but crisp up a little on the edges and add a nice texture.  Feel free to use flour or whole wheat flour tortillas if you prefer!