This recipe came from Danielle’s mom, after eating a delicious meal at her house. The recipe was so easy and tasty that it is a staple meal every couple of months in our household now.
To make these enchiladas, either buy refried beans or make them according to the recipe on the bag of pinto beans (the method I used adding cooked onions and serrano peppers), 16 oz of cheese, corn tortillas, something to mix in (or nothing if you just want beans and cheese. I added a frozen bag of already mixed southwestern vegetables), enchilada sauce, and salsa. Preheat the oven to 350. Mix together the beans, half of the cheese and the ingredients you picked out to stuff in the middle.
Take your corn tortillas one at a time and dip them into the enchilada sauce until they are coated then grab a decent handful of your bean mixture and toss a line of it into the middle of your red-coated tortilla, then roll it up and put the edge side down into a 13 by 9 inch baking pan. continue until you’ve filled the pan. Pour the remaining enchilada sauce over the top of the enchiladas making sure to cover all bare edges as these will dry out while baking then top with the remaining cheese. Cook at 350 for 20-30 minutes.
Then eat this gooey, warm, flavor packed, cheesy meal. Two will fill you right up. It will fall apart, so be careful when scooping, but once you try it, it won’t matter how the dish looks on your plate.