Bean and Cheese Enchiladas
- 2 cans refried beans
- 1 Tbs. butter
- 15 oz can tomato sauce
- 1 packet of taco seasoning (1/4 cup)
- taco sauce
- 2 cups shredded cheese (I used Monterey Jack and cheddar)
- 8 corn tortillas
Mash the beans in a bowl. Melt the butter in a skillet. Stir in the beans, half the can of tomato sauce and the taco seasoning. Cook until hot and bubbly.
Mix the enchilada sauce with the remaining tomato sauce. Pour a bit in the bottom of a 9×13 inch pan and spread it around. This will help keep the enchiladas from sticking.
Spread some beans on a tortilla and top with shredded cheese. Roll up and place in the pan. Fill the rest of the tortillas. Pour the sauce over the top and add more cheese to the top. Bake at 350 degrees for 30 minutes.
via Eat at Home
