Recipe: Yummy Refried Been Enchiladas

Refried Been Enchiladas. Pour remaining sauce over top; sprinkle with remaining cheese. When you make the refried beans for this recipe, drain off almost all of the liquid from the can. This will make the refried beans super thick, which is perfect for these enchiladas.

Fold one side of the tortilla over top of the filling and roll until the enchilada is wrapped. Combine chicken, refried beans and salsa. These refried bean enchiladas are super simple, stuffed with veggies and beans, and topped with a spicy jalapeño cheese sauce. You can have Refried Been Enchiladas using 5 ingredients and 6 steps. Here is how you cook that.

Ingredients of Refried Been Enchiladas

1. Prepare 1 can of enchilada sauce.
2. You need 1 can of crm of mushroom.
3. It's 1 can of tomato soup.
4. It's 1 can of refried beans.
5. Prepare 8 of flour tortilla shells.

All pretty straightforward - they're not anything particularly novel, they don't use any trendy ingredients, and they're not prepared in an unusual way. Steak and Refried Bean Enchiladas are flour tortillas filled with refried beans, steak, and cheese, then rolled, topped with enchilada sauce and cheese. Easy Vegetarian Enchiladas with refried beans & vegetables like zucchini, sweet corn makes a quick mexican meal. Topped with homemade red enchilada sauce, avocado & cheese.

Refried Been Enchiladas instructions

1. In a bowl combine tomato soup, crm of mushroom soup and enchilada sauce..
2. Wisk together until smooth..
3. Heat up refried beans in a bowl in microwave 1 min..
4. Spread thin layer of beans on tortilla shells. Spread small amount of red sauce on top of beans..
5. Roll up and put in a pan..
6. Spread rest of sauce over shells. Cook on 350 degrees for 45 mins. Cover with foil..

These vegetarian enchiladas are gluten free too. Substitute cheese with vegan cheese for a hearty vegan fare. Refried beans are sometimes used on Tex-Mex enchiladas montada but they are definitely not for traditional Mexican cooks. Corn tortillas are traditional and flour are Tex-Mex. We do use black olives but no onions (personal preference).