I see more and more people these days switching to a Vegetarian diet, most notably because of an increased awareness of what it is they are consuming daily. Many people have chosen Vegetarianism because of a compassion for animals, some to receive the many health benefits of such a diet, and others to simply lighten their grocery bill. With that in mind, when I was growing up my Dad’s notorious cheese enchiladas with meat sauce were one of my favorite meals and I have longed to make this meal meatless without losing any of the taste and satiety of the real thing. I think my Bean and Cheese Enchiladas are it, a great and easy satisfying replacement, and it even has less fat and more fiber and nutrients than the original, bonus!
Bean and Cheese Enchiladas
1 can refried beans (I like to use the spicy beans with jalapenos )
1 can enchilada sauce
½ can cream of mushroom soup
¼ cup milk
¼ cup finely chopped mushrooms
2/3 cup chopped red onion
2 Tb oil
4 Flour Tortillas
8 oz Colby jack cheese, shredded and divided in half (1 half is for the filling, the other is to sprinkle on top)
Garnish options: jalapenos, lettuce, sour cream, tomatoes, salsa, onions, cilantro etc.
Corn tortilla alternative: Traditionally our enchiladas were made with corn tortillas, which is very good. In order to do this, first double the amount of tortillas used in the recipe to 8 because they are considerably smaller than the flour tortillas that I used. Then, fry each tortilla in a small amount of oil, laying a piece of paper towel in between each one as you stack them to prevent from sticking. Then when filling each, cut the amount of filling used in half. Follow the rest of the recipe as shown.
Preheat oven to 375 degrees. Cook the onions and mushrooms in the oil in a pan over medium heat until cooked through and slightly brown. Add soup, milk, and enchilada sauce, heat until all are combined well and then pull off heat. Fill each tortilla with a ¼ of the beans and ¼ of cheese that is set aside for the filling. Place enchilada in a baking dish seam side down and continue this until all enchiladas are in the dish. Pour mushroom sauce mixture over the enchiladas and sprinkle with remaining cheese. Bake for 20 minutes. Garnish to your liking and serve with yummy things like rice or chips and salsa.
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