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Life is beautiful whether you're soaking in sunshine or caught in a thunderstorm. I take the beauty of life for granted too often. I have a supportive husband who I don't want to live life without, a beautiful son who is always reminding me of the simple things that really matter, and an independent daughter who is teaching me to throw schedules out the window and live in the moment. My day is made when free samples fill my mailbox. I love discovering a new product and sharing it with others. I hope you will enjoy reading my posts and will share your stories with me as well.

Tuesday, June 30, 2015

Bean & Cheese Enchiladas with Homemade Refried Beans and Enchilada Sauce!

I love so much about this recipe.  It's cheap, simple, very filling, and you can actually make everything homemade if you want.  I've yet to conquer making homemade tortilla wraps or mozzarella cheese but one day I want to give it a try.

Homemade Refried Beans
1 pound dry pinto beans
1 medium sweet onion, cut in half
2 tablespoons minced garlic
2 teaspoons salt
2 teaspoons cumin
1 teaspoons chili powder 
black pepper to taste

Add all ingredients to a crockpot and fill with water.  Cook on low for 8-10 hours.  Remove onion and extra water.  Mash beans with potato masher or fork.  If beans seem dry, you can add some warm milk for extra creaminess.  Feel free to add more cumin or chili powder depending on how spicy you like your beans.

Homemade Enchilada Sauce
1 tablespoon olive oil
1 small onion, diced
2 tablespoons minced garlic
3 tablespoons chili powder
1 tablespoon cumin
1 teaspoon salt
1/4 teaspoon oregano
1 (15 ounce) can tomato sauce
1 cup chicken stock

Saute diced onion in olive oil.  Add remaining ingredients and simmer in saucepan on low for 10 minutes.

Bean & Cheese Enchiladas
re-fried beans
16 oz. mozzarella cheese, shredded
one package of whole wheat wraps
 enchilada sauce 

(This recipe makes eight bean & cheese enchiladas)

Spoon refried beans into whole wheat wraps.  Sprinkle with cheese. 

Roll wraps and place in greased baking dish.

Cover with enchilada sauce and sprinkle with remaining cheese.

 Bake at 350 degrees for 30 minutes.

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