Bean and Cheese Enchiladas

Bean and Cheese Enchiladas

Source: Oh, Sweet Basil

Ingredients: 
1 Can Refried Beans, 16 ounces
▢1 teaspoon Cumin
▢1/2 teaspoon Chili Powder
▢2/3 Cup Cheddar Cheese
▢6 Flour Tortillas

For the Sauce

▢1 Can Red Enchilada Sauce, 10-16 ounces
▢1/2 teaspoon Cumin
▢1/4 teaspoon Chili Powder
▢1/4 Cup Sour Cream
▢1 ½ Cup Cheddar Cheese, shredded


Instructions

For the Bean Mixture

In a medium bowl, combine the beans, seasonings and cheese until smooth.
1 Can Refried Beans,1 teaspoon Cumin,1/2 teaspoon Chili Powder,2/3 Cup Cheddar Cheese
Add a dollop or two to each tortilla and roll closed.
6 Flour Tortillas

For the SauceWhisk together the enchilada sauce, seasonings and sour cream.
1 Can Red Enchilada Sauce,1/4 Cup Sour Cream,1/2 teaspoon Cumin,1/4 teaspoon Chili Powder

For the EnchiladasPreheat the oven to 350 degrees F.
Spoon 1/3 cup of the enchilada sauce in the bottom of an 9×13 inch baking dish.


Place the enchiladas seam side down and top with the remaining sauce and cheese.
1 ½ Cup Cheddar Cheese
Bake for 30 minutes and enjoy.

OR 
Assemble without baking, wrap tightly, and freeze for up to 3 months. Bake from frozen at 375°F for about 45 minutes.