Baked Enchiladas




Corn tortillas


Medium onion, chopped

1 Tb

Canola oil

1 clove

Garlic, minced

2 cups

Refried beans


Medium tomato, diced

2 Tb

Cilantro, chopped

1/2 tsp


1/4 tsp


2 cans

(10 oz. each) enchilada sauce

1 1/2 cups

Grated Cheddar cheese



Preheat oven to 350. Warm tortillas by dividing them into 2 stacks, wrapping each in foil, and heating in oven until soft, about 10 minutes.


Cook onions in oil over medium heat about 3 minutes. Add garic and cook 1 to 2 minutes more. Put refried beans (can substitute cooked rice for all or part of beans), tomato, cilantro, salt and pepper in bowl. Add cooked onions and garlic. Mix well.


Grease a 9 x 13 inch baking dish. Place 2 Tb of bean filling in each warm tortilla. Roll up and place side by side, seam side down, in pan. Pour enchilada sauce over all and sprinkle cheese on top. Bake 20 to 25 minutes or until cheese is melted and just lightly browned.

Cook's Notes

The combination of beans (or rice) and corn makes a complete protein. Juicy quartered oranges or grapes are perfect accompaniments to Mexican food. Add a green salad for a complete meal