Best Bean Enchiladas With Red Sauce
May16
Recipe: Enchiritos
Summary: Recipe by Mary Rose – I have tried adding chicken & beef, but you know what? Everyone says they prefer the vegetarian version!
Ingredients
- 6 8-inch flour tortillas
- 1 can vegetarian refried beans
- 2 tablespoons diced onion
- 2 tablespoons diced green peppers
- ½ cup black olives, sliced
- 8 oz can tomato sauce
- 8 ounces red enchilada sauce
- 1½ cups shredded cheese – Cheddar or Cheddar-Jack
- Green onions for garnish
Instructions
- Preheat oven to 375° & lightly mist the bottom of a baking dish with olive oil –
all 6 enchiritos will fit in an 11×7 baking dish - Heat the refried beans on the stovetop
- Lay the tortillas out & spoon a couple tablespoons of the refried beans on each tortilla, don’t overdo
- Add toppings – onion, green pepper, black olives
- Mix together the enchilada sauce & the tomato sauce
- Pour a couple of tablespoons of the red sauce over the toppings
- Sprinkle a couple tablespoons of shredded cheese on top & roll tightly, securing with a toothpick
- Place the tortillas in the baking dish & pour most of the red sauce over the Enchirito’s
- Bake for 15 minutes
- Sprinkle with the remainder of the cheese, and return to oven until the cheese melts to creamy – allowing about 10 more minutes in the oven
Quick Notes
Add a little of Enchilada Sauce to the remainder of the refried beans. Place in a shallow pan & heat through in the oven, melting cheese on top towards the end of baking. Garnish with sliced black olives, and sliced green onions.
I call them Enchiritos because I was trying to copy a retired Taco Bell dish by that name.
These are pretty close!
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