We love Mexican food in my house! At any given moment, we are guilty of having various types of salsas in the refrigerator, beans in the cupboard, and a diverse assortment of tortillas lurking in the breadbox (whole wheat, flour, spinach, etcetera), ready for any Mexican-inspired craving. We prefer authentic, of course, but when we don’t have the time or inclination to go out, we attempt something simple and fast at home. This particular recipe was actually pioneered by my husband and son on a busy night years ago (I just added more cheese).
This recipe is about as simple as it gets. It might appear time-consuming at first glance, but honestly the preparation only takes about ten minutes at the very most. Most of the production is already completed by using a premade enchilada sauce. (Note: not all enchilada sauces are created equal, and because this recipe depends heavily on the sauce for its flavor, try to choose the best one available to you.)
This recipe is versatile in that it can be easily doubled or tripled if you have a large crowd to feed; just make sure you have a large enough pan! It can also be a quite economical meal if you purchase generic items or some items in bulk.
Cheater Vegetarian Enchiladas
6-10 tortillas (depending on the size of your pan)
1 can of vegetarian refried beans
2 cups of shredded cheese (we prefer sharp cheddar)
1 can of premade enchilada sauce
Start by lightly greasing a 9×13 baking pan (I usually use a Pyrex-type glass dish), or larger depending upon the number of enchiladas you want to assemble. Place a tortilla on a clean, flat surface and spread a spoonful of refried beans (roughly 1/4 cup per enchilada) along the middle. Top the beans with a sprinkle of cheese (retaining some for the topping), roll up somewhat tightly, and place in baking dish. Repeat for desired number of tortillas and nestle each enchilada next to one another in the pan. Open and pour your favorite enchilada sauce over the top and sprinkle with remaining cheese. Bake at 375 degrees for approximately 20 minutes (until cheese is melted and any exposed tortilla is slightly crispy).
If you wanted to get a little fancy, it might be nice to include some grilled or oven-roasted vegetables in them. Of course, these could be made with meat if desired; however, meat should be completely cooked prior to assembling the enchiladas.
Serve with preferred toppings and sides; we like sour cream, some Spanish-style rice, and some of our various salsas. Enjoy!
What do you like to make on a busy weeknight?