If you polled each member of our family about our favorite meal these bean and cheese enchiladas would come out the clear winner. Every week as I sit down to plan out our menu I ask for suggestions and this is always the first one out of Sport or Spice's mouth. I found this recipe in Family Circle magazine many years ago. Not only is it delicious, it's also cheap and easy.
1 can kidney beans, drained and rinsed
1 tsp chili powder
1/4 tsp each of salt and cumin powder
2-1/2 cups shredded cheese (I use whatever's in the fridge)
2 cans enchilada sauce
8 small flour tortillas
Mix beans, chili powder, cumin, and salt in a bowl. Mash beans and add 1-1/2 cups of cheese and 1 cup enchilada sauce. Mix well. Cover the bottom of a 13x9 baking dish with enchilada sauce. Brush one side of a tortilla with sauce and add 1/4 cup of the bean mixture. Roll up and place in dish seam side down. Repeat with remaining tortillas and beans. Pour any leftover sauce on top and top with remaining cheese. Bake at 375 for 15-20 minutes.
Last week, I opted not to brush each tortilla with sauce (because I'm lazy like that) and just poured some sauce in the bottom of the dish then poured the rest of the sauce over the top of the tortillas. Can't say it tasted any different, but it did save time. I usually serve this with yellow rice and/or guacamole with chips.
This post is being linked to Balancing Beauty and Bedlam's Tasty Tuesday. Head over there for more great recipes.