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I mentioned yesterday that I made Tiffany’s bean and cheese enchiladas the very day I saw her recipe. They were so good, I can’t even tell you.
You know I can’t make any recipe just the way it’s written.
I made some adjustments, and I think they made the enchiladas.
- 3 tablespoons butter, divided
- 3 large onions, sliced and separated into rings
- 1 can pinto beans, drained and rinsed
- 1 can black beans, drained and rinsed
- 1 can (15 ounces) tomato sauce
- a generous ⅓ cup taco seasoning
- 1 can (10 ounces) enchilada sauce
- 3-4 cups shredded cheese, Mexican blend
- 10 flour tortillas
- Salsa (we used pineapple & peach salsa; it really added a lot to the flavors)
- Sour cream
- Melt 2 tablespoons butter in a large skillet over medium-low heat. Saute onions in butter until very soft and starting to brown, 15 to 20 minutes.
- Melt 1 tablespoon butter in a second large skillet. Mash beans and add to skillet. (I use stainless steel pans, and I mashed the beans right in my skillet.) Add in half of the tomato sauce and the taco seasoning. Cook until heated through.
- Mix the enchilada sauce with the remaining tomato sauce and spread about ½ cup in the bottom of a 9×13 pan.
- Spread a large spoonful of the bean mixture on a tortilla. Top with onions and then sprinkle generously with shredded cheese. Roll up and place, seam side down, in the 9×13 pan. Repeat with the remaining tortillas.
- Spread the remaining sauce over the enchiladas and top with additional cheese.
- Bake at 350 for 30 minutes.
Oh. my. goodness.
These enchiladas were so very good, and they were very filling. I can’t imagine that anyone would be able to eat more than two of them.
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