Enchiladas

entree
  • 1 can Amy's low-salt refried beans (mild spice)
  • optional: minced garlic and/or onion sauteed briefly in olive oil
  • optional: minced green pepper
  • optional: minced zucchini
  • optional: minced summer squash
  • optional: minced any other vegetable you like
  • corn tortillas
  • 1 can low-salt Mexican tomato salsa
  • OR canned tomatoes pureed with a little hot red pepper flakes, onion, oregano, garlic, and lime juice
  • optional: grated Cabot 50% fat mild cheddar or Monterey Jack
  1. Set the oven to 350. Microwave tortillas, covered with a moist towel, for 20 seconds to soften them.
  2. Put some salsa in a baking dish that is as wide as the tortillas.
  3. If the beans taste boring, saute a little minced garlic and/or onion and combine.
  4. Put a tortilla on a plate, spread some of the beans in a stripe in the center, add vegetables, and fold the ends overthe center, and place in the baking dish. Repeat until the dish is full. Cover with salsa and top with cheese.
  5. Bake at 350 for 20 minutes or until bubbly hot.

Servings: 4

Source: tradition