Baked Enchiladas

By aamundson

Ingredients

• 12 Corn tortillas
• 1 Medium onion, chopped
• 1 tbsp Canola oil
• 1 clove Garlic, minced
• 2 cups Refried beans
• 1 Medium tomato, diced
• 2 tbsp Cilantro, chopped
• 1/2 tsp Salt
• 1/4 tsp Pepper
• 2 cans (10 oz. each) enchilada sauce
• 1 1/2 cups Grated Cheddar cheese

Preparation

Step 1

Preheat oven to 350. Warm tortillas by dividing them into 2 stacks, wrapping each in foil, and heating in oven until soft, about 10 minutes.





Cook onions in oil over medium heat about 3 minutes. Add garlic and cook 1 to 2 minutes more. Put refried beans (can substitute cooked rice for all or part of beans), tomato, cilantro, salt and pepper in bowl. Add cooked onions and garlic. Mix well.





Grease a 9 x 13 inch baking dish. Place 2 Tbsp of bean filling in each warm tortilla. Roll up and place side by side, seam side down, in pan. Pour enchilada sauce over all and sprinkle cheese on top. Bake 20 to 25 minutes or until cheese is melted and just lightly browned.

Cook's Notes

The combination of rice and beans makes a complete protein. Juicy quartered oranges or grapes are perfect accompaniments to Mexican food. Add a green salad for a complete meal.


Nutrition Information
Calories: 372 ; Total Fat: 15 g ; Saturated Fat: 5.7 g ; Carbohydrates: 47 g ; Protein: 14 g ; Calcium: 303 mg ; Sodium: 885 mg ; Iron: 16% ; Fiber: 8 g