Sunday, March 07, 2004

Easy Bean and Cheese Enchiladas

Hearty and filling
Lacto-ovo (vegan if you use imitation cheese)

1 can vegetarian refried beans
2 cans red enchilada sauce
10 whole wheat tortillas
1 1/2 cups cheese

Garnishes: tomatoes, shredded lettuce, olives, salsa, sour cream, etc.

Preheat oven to 350 and spray a 13x9 inch casserole with non-stick cooking spray. In a bowl, mix the beans, half of one sauce can, and half the cheese. Place approx. 1/4 cup bean mixture down the center of each tortilla and roll up. Place rolled-up tortillas seam-side down in the casserole. Pour remaining sauce over the top and sprinkle with remaining cheese. Bake 20 min. at 350. Serve with garnishes.

Make-ahead tip: Freeze some or all of the enchiladas in an oven-ready casserole dish. When ready to eat, bake at 350 for 30 minutes.