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Refried Bean Enchiladas

Refried Bean Enchiladas

Prep Time 20 minutes Cook Time 30 minutes

Enchiladas are one of my very favorite dinner entrees. I love that I can toss in whatever vegetables I have sitting around and that I can make them in the morning or the night before, stick them in the fridge, and then bake them just in time for dinner.

Even my toddler, who is definitely going through a picky stage, gobbled these up, spinach and all. 

by Janssen Bradshaw

What you'll need

  • 2 Tablespoons Olive Oil
  • 1 yellow onion, diced
  • 1 bell pepper (any color), diced
  • 1 zucchini, diced
  • 4 cloves garlic, minced
  • 2 teaspoons ground cumin
  • 2 cans (15 oz each) pinto beans, drained and rinsed
  • 1 can (7 oz) diced green chiles (mild)
  • 1 1/2 cups green enchilada sauce (mild), divided
  • 2 cups baby spinach, roughly chopped
  • Salt, to taste
  • 8-10 flour tortillas
  • 1 cup half-and-half or cream
  • 2 cups grated cheddar or mozzarella cheese (or a combination of both)

How to make it

  1. Preheat oven to 350 degrees.
  2. In a large sauce pan, warm olive oil over medium heat. Saute diced onion, bell pepper, and zucchini for about 5 minutes. Stir in garlic, cumin, beans, diced chiles, and 1 cup of the enchilada sauce. Mash the beans with a fork or potato masher. Cook for about 5 minutes. Stir in chopped spinach and let cook 1 more minutes, then remove from heat. Salt to taste.
  3. Scoop the mixture into the tortillas and roll shut, arranging in a 9x13 pan. 
  4. Mix the half-and-half or cream with the remaining 1/2 cup of enchilada sauce and pour over the enchiladas. Sprinkle cheese over the top and bake for 30 minutes. Serve warm.