Bean Enchiladas (Veg Friendly)

The dish that I can absolutely eat until I'm sick: enchiladas. I've loved them since I was little and last night, as a birthday week present for myself, I cooked bean enchiladas for dinner.

An easy crowd pleaser, my mom and I have often made hundreds of enchiladas for events, and it never takes longer than an hour or so.

So, here is my easy, fool-proof recipe for enchiladas:

Makes 10

Bean Enchiladas (or meat if you want)

Ingredients:

• 1 can of refried bean
• shredded colby jack cheese
• 10 flour tortillas
• 1 can tomato sauce
• 1 packet McCormick enchilada spices
• OPTIONAL: ground beef or ground turkey (cooked)

Directions:

1. Simmer tomato sauce mixed with spice packet until warm.
2. Fill each tortilla with a large spoon full of beans, a sprinkle of cheese and a spoonful of sauce (add the meat and anything else you might want here too); spread evenly down the center of the tortilla.
3. Roll tortillas and place them side-by-side in the pan (the closer the better)
4. Top generously with cheese and sauce.
5. Cook at 350 F for 25 minutes, or until enchiladas are hot in the center.
6. Serve immediately.
7. Enjoy!

These enchiladas are great re-heated! You can also freeze them for about a month and take them out one at a time for lunches or dinners.