(Sorry about the quality of the pictures in this post. It was raining the evening I made this and there was not much light to work with!)
This is the newest addition to my meatless main dish rotation. I'm tagging it as Mexican, though it's more accurately Tex-Mex. Chili beans (also called ranch beans) are combined with cheese and rolled into tortillas and baked. It's an adaptation of one I saw at Simple Daily Recipes.
Baked Chili Bean & Cheese Enchiladas
4 (16 oz.) cans pinto beans in chili sauce
8 (10”) flour tortillas
2 cups cheddar cheese, shredded
Lettuce, for topping
Sour cream, for topping
Preheat oven to 350º.
Pour the beans with their liquid into a large bowl. Lightly mash, leaving about half of the beans whole. Stir in 1½ cups cheese.
Spread a little bit of the bean mixture evenly in the bottom of a 9x13” casserole dish. Fill each tortilla with a generous amount of bean mixture. Roll tortillas up and place seam side down in casserole dish. Use remaining bean mixture to spread over the tops of the burritos. Cover all the enchiladas with the remaining cheese.
Cover and bake 25 to 30 minutes . Allow to cool at least 5 minutes before serving. Serve with lettuce and sour cream.
Makes 6-8 servings.
Mmm, this is good! It's a nice change from our usual Mexican dishes. I got the medium beans, which was the perfect level of heat for us. If you like things hot, get the hot beans. How can you go wrong with beans and cheese?
Just look at all that beany cheesy goodness!
I just barely fit 8 tortillas in my pan. They were as snug as bugs in rugs!
I wasn't sure what to put as far as how many servings this makes. I could only eat one, but I could see how someone could maybe eat one and a half, so I left it at 6-8. Beans are pretty filling.
They definitely require some toppings to offset the richness. I chose lettuce and sour cream. The lettuce provided a nice crunch to change up the texture, and the sour cream provided the coolness. I ate some of the leftovers with tortilla chips; that was really good too.
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