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.