Mini Bean & Cheese Enchiladas

Mini Bean & Cheese Enchiladas




Prep Time: 15 Min
Cook Time: 35 - 40 Min

Yields: 20 Mini Enchiladas

WHAT YOU NEED

• 20 Street Taco Corn Tortillas
• 398ml Refried Beans - Medium Heat
• 1/2 Bunch Green Onions, sliced & separated light & dark portions
• 2x 227g Simply Organic Green Enchilada Sauce
• 1 1/2 C Monterey Jack Cheese, shredded
• Fresh Cilantro - Garnish
• Feta Cheese - Garnish
• Chipotle Mayo - Garnish
• Sour Cream - Garnish

DIRECTIONS

• Preheat oven to 375 F. As the oven is warming up, wrap the street taco tortillas in tinfoil and place them into the oven to warm up. Keep them in until the shells are malleable for rolling up. (About 7ish minutes)
• Empty the contents of the refried beans in to a small pot set to medium low. Keep covered until warmed through.
• Cover the bottom of a shallow, rectangular baking dish, with some of the enchilada sauce. Next, spoon about a half Tbsp. of the refried beans into the taco following by a Tbsp. of the shredded cheese. Roll the tortillas up and place them seam side down in the baking dish. Continue until all tortillas are rolled and nestled in the dish.​

• Pour the remainder of the enchilada sauce over the enchiladas entirely, spreading if needed to coat the entire dish. Sprinkle with remaining 1/2 C cheese and the light portions of the green onions.
• Cover and bake 15 minutes. Remove cover and continue to bake 10 - 15 until cheese is melty and bubbly. Remove from oven and set on to a wire cooling rack for at least 5 minutes. Sprinkle the dish with some of the reserved green onions and fresh cilantro.
• Serve each portion with any of the optional garnish - crumbled feta, fresh cilantro, reserved green onion, chipotle mayo & sour cream. ENJOY!

HAPPY VEG