While I was planning my Valentine Luncheon this year, I planned to make my cheesy beef enchiladas.
Then...
I realized, that it would be on a Friday during Lent.
So, I decided to use my base recipe for them, and turn them into bean, cheese and onion.
They turned out AMAZING!!
pictured here with chili rellenos
Bean, Cheese and Onion Enchiladas
1 can of refried beans mixed with 1/4 cup milk
1 two cup package of Mexican blend shredded cheese
1 small onion diced
1 package (8 qty) large flour tortillas
1 large can (14 ounce size) Old El Paso Enchilada Sauce
Preheat oven to 350 degrees.
Spray a 9x13 baking dish with non-stick cooking spray.
Spread about 2 Tablespoons of enchilada sauce on a tortilla.
Do the same (2 Tablespoons, or a good pinch) of cheese
Evenly divide beans and onions between the 8 tortillas, rolling up enchilada style.
Place in pan.
Pour remaining sauce and cheese over the top.
Cover with non-stick foil and bake for 30 minutes covered.
Uncover and bake an additional 5 minutes or until cheese is bubbly.
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