{WHW}: Recipe Time!

Happy Wednesday, friends! It's been a while since I've shared a recipe with you all, so I finally got it together when I was making a new recipe and remembered to take some pics. This one was a winner!

Easy Bean and Cheese Enchiladas

What You Need:

~1 can refried beans

~1/2 white onion, diced

~1.5 cups cheddar cheese, shredded

~1 cup Monterrey Jack cheese, shredded  (*I used colby jack)

~1 Tbsp cumin

~1/4 tsp chili powder (original called for 1 tsp)

~1/4 tsp paprika

~8 flour shells

~2 cans red enchilada sauce

~1/2 C sour cream

~1 tsp cumin

What You Do:

1. Preheat the oven to 350F if you are making these right away (these can be prepped ahead of time and kept in the fridge until you're ready to bake).

2. Take 1 Cup of the enchilada sauce and pour it into the bottom of a rectangular baking pan.

3. In a bowl, mix together the refried beans, onion, cheddar cheese, 1 Tbsp cumin, chili powder, and paprika.

4. Take a flour shell and fill with the bean mixture, then roll it up and place it with the seam side down. 

(*Note: I laid all of mine out so that I could evenly disperse everything before putting them all in the baking pan).

5. In a bowl, mix together another 1 cup of enchilada sauce, sour cream, 1 tsp cumin. Pour this over the enchiladas then top with the Monterrey Jack cheese (or the colby jack).

6. Bake for 35-40 minutes until the cheese is bubbly.

Top with whatever desired toppings you wish (cilantro, avocado, guac...)

This recipe was a hit in our house and not too spicy which was what I was going for.

What's been hap-"pinning" or cooking with you? Link up with Jessi and I to share!