I’m not gonna lie. I found this recipe on Pinterest. Which is where I find most of my meal inspirations. Many other bloggers have the best recipes or DIY project ideas so why wouldn’t I look on there? I may or may not be addicted to Pinterest… When Andrew and I first moved in together I started looking for a recipe that was easy to make and one that we would both like, as he is vegetarian. Bean and cheese enchiladas sounded easy enough and this recipe by Oh Sweet Basil fit perfectly.
I tweaked it as time goes on and, as I said before, I don’t really follow the recipe anymore. It’s all from memory and I add a bit more chili powder as we like spicy foods and sour cream to make it extra flavorful. It doesn’t look appealing as the process goes but it tastes amazing and smells mouth-watering as it’s baking. If we’re both starving I made a double batch and have left overs for the next day. Andrew calls them my “famous” enchiladas but we’re really the only ones who have eaten them. So it’s famous for us. 😉
Bean and Cheese Smothered Enchiladas
1 can (16 ounces) refried beans
1 teaspoon cumin
1/2 teaspoon chili powder
2/3 cup cheddar cheese, plus more for on top (about an additional 1 1/2 cups)
for the sauce
1 can (10-16 ounces can) red enchilada sauce
1/4 cup sour cream
1/2 teaspoon cumin
1/4 teaspoon chili powder
for the bean mixture
in a medium bowl, combine the beans, seasoning and cheese until smooth.
add a dollop or two to each tortilla and roll closed.
for the sauce
whisk together the enchilada sauce, seasonings and sour cream.
for the enchiladas
heat the oven to 350
spoon 1/3 cup of the enchilada sauce in the bottom of an 8×9 inch baking dish.
place the enchiladas seam side down and top with the remaining sauce and cheese.
bake for 30 minutes and enjoy.
Don’t those look soooooo yummy? I don’t even prepare a side dish for them because they can be eaten alone, however one time I will try to make yellow rice to go with. I’m not sure if I would put rice inside and ruin perfection but, who knows, it could be better?