Enchiladas are one of my favorite week night dinners. All you have to do is stuff a tortilla, smother in sauce and cheese, and bake. Easy. You can stuff an enchilada with almost anything it seems. However, the more ingredients you use, the more prep work you have. And you need a filling that will hold together instead of tumbling out of the enchilada with every chance.
These enchiladas are the answer to the easiest, most simple and convenient enchilada out there. A simple bean enchilada is very authentic as well; it doesn’t need to be fancy to taste good.
Speaking of fancy, I do like to bring these simple enchiladas up a notch with plenty of garnish. A little lettuce and tomato add crunch and color that make these enchiladas look fancy, even though they are not. I like to use salsa verde (green salsa) instead of enchilada sauce simply because I usually have a jar in the pantry. Try this recipe with your favorite sauce for your next busy weeknight dinner. Enjoy!
- 1 ½ cups refried beans
- 1 tsp chili powder
- ¼ cup pepper jack cheese, shredded
- 4 – 8 inch whole wheat tortillas
- 1 cup salsa verde (or enchilada sauce)
- 1 cup shredded Mexican blend cheese
- Chopped romaine and tomato for garnish
- Preheat oven to 425°F.
- Mix together refried beans and chili powder. Split beans into 4 portions.
- Spread about ¼ cup of salsa verde into the bottom of a 9x9 inch baking pan.
- Spread each bean portion down the center of a tortilla and sprinkle with pepper jack cheese. Roll tortilla and place seam side down into the prepared baking pan. Repeat with remaining tortillas.
- Pour remaining salsa verde down the center of the enchiladas. Top with Mexican cheese blend and bake in preheated oven for 20 minutes.
- Let enchiladas cool 10 minutes. Remove from pan and garnish with chopped romaine lettuce and tomato.
