Mexican inspired dishes are great for going meatless – especially when cooking for meat-lovers! Embrace the savory and filling deliciousness of refried beans, combine with whole grain flour tortillas or corn tortillas and you’ve got a satisfying meal for any palette and complete protein.
We eat a lot of wraps around here – fajita-style, burrito-style, you name it! But these Refried Bean Enchiladas became a go-to comfort dish around here over the winter…satisfying our bellies like a warm stew. I was motivated to make this again this week, despite the warmer weather, because of a friend. Her son is vegetarian and she’s looking to mix it up a little with vegetarian dishes to serve him while still satisfying the meat-lovers in her family…I think this will make a nice addition to her veggie arsenal!
The trick to working with Corn Tortillas is warming them up before filling. Otherwise they’ll split on you – though since these Refried Bean Enchiladas are smothered in enchilada sauce and baked, you wouldn’t really notice in the end.
These Refried Bean Enchiladas can stand on their own for dinner – they’ve got complete protein and veggies inside. But we like to take it up a notch and serve these with dollops of sour cream and guacamole adding a little freshness to each bit.
2 CUPS CANNED CRUSHED TOMATOES
1 TSP GARLIC POWDER
2 TBSPS CHILI POWDER
1 CUP VEGETABLE STOCK
1 TSP GROUND CUMIN – as always, do take the time to toast and grind your own!
18 CORN TORTILLAS
2 CANS REFRIED BEANS
1 CUP CORN – drained
1 TBSP CANOLA OIL
3 BELL PEPPERS – chopped to a small dice
1 TSP CHILI POWDER
1.5 CUPS SHREDDED MONTERREY JACK CHEESE – divided (1 cup for the enchiladas and 1.2 cup for topping). Don’t want to buy special cheese? substitute mozzarella.
CHOPPED CILANTRO FOR GARNISH (OPTIONAL)
Pre-heat oven to 350⁰.
In a large skillet stir fry the peppers on medium to high heat until soft.
While the peppers are cooking, wrap tortillas in foil and place in oven to warm slightly before using.
Remove peppers from skillet.
Using the same skillet – make the sauce. Over medium heat, add crushed tomatoes, chili powder and garlic powder to a medium sized pot and stir to combine. Add stock and cumin and stir well then leave to simmer on low-medium heat.
Assemble the enchiladas. Put a heaping TBSP of refried beans and a spoonful of corn and peppers in a tortilla and top with small sprinkle of cheese. Roll and place seam down in a large baking dish (whatever you usually use for lasagna). Repeat with remaining tortillas, using all the beans and veg and 1 cup of the cheese.
Pour enchilada sauce over the enchiladas completely covering and allowing to seep down into the baking dish. Sprinkle with remaining cheese.
Bake for 20-25 minutes until bubbly and cheese has melted. Top with cilantro and serve.