Fare Report: Easy Bean and Cheese Enchiladas

Another plus to this meal is that it is meatless. So, if you do not eat meat, or are trying to cut back on it, then this recipe is for you. Kick up the flavor in these enchiladas by adding a sliced jalapeño or spicy chili of your choice.

Easy Bean and Cheese Enchiladas

1 (16 ounce) can fat free refried beans

1 (15 ounce) can no salt added black beans

1 (10 ounce) can Rotel tomatoes and green chilies

1 (19 ounce) can enchilada sauce

8 flour tortillas

½ teaspoon chili powder

½ teaspoon onion powder

½ teaspoon cumin

1 cup shredded Mexican or fiesta blend cheeses, divided

1 sliced jalapeño or spicy chili (optional)

Sliced avocado (optional)

Cilantro (optional)

Preheat oven to 350 degrees. In a medium to large saucepan, add the refried beans, black beans, Rotel tomatoes and green chilies, chili powder, onion powder, and cumin. Stir with a silicone spatula to combine.

In a 9x13 baking dish, coat the bottom of the dish with some of the enchilada sauce, use about half the can, leaving the remaining sauce to pour over the prepared enchiladas.

Once the mixture in the sauce pan begins to warm, add about 1/3 cup of the shredded cheese and mix well. Now, add in the jalapeño or spicy chili if using.

Add a large scoop of the mixture onto each tortilla, a pinch of shredded cheese, and roll up. Next, place rolled tortillas side by side in the prepared baking dish. If you have leftover bean mixture, then dollop it atop the tortillas.

Pour the remaining enchilada sauce over the rolled tortillas and sprinkle the remaining cheese evenly over the sauce and tortillas. Bake until the cheese is melted, about 15 minutes. Serve with a side of corn. Garnish with avocado and cilantro.

Enjoy!