Preheat oven to 350 degrees. Pour 1 can of enchilada sauce in a 9x13-inch pan; spread in an even layer. Set aside.
Looking for a vegetarian-friendly meal option? Look no further. Spice your enchiladas with a little cumin and chili powder.
Servings and Ingredients
|2 (10-oz. each) can enchilada sauce, divided|
|1 (16-oz.) can Hy-Vee refried beans|
|1 c. onion, finely chopped|
|½ c. Hy-Vee sour cream|
|1 tsp. Hy-Vee ground cumin|
|½ tsp. Hy-Vee chili powder|
|⅛ tsp. Hy-Vee garlic powder|
|2 c. Hy-Vee shredded sharp cheddar cheese, divided|
|8 fajita-size Hy-Vee flour tortillas|
|Hy-Vee black olives, optional|
|Shredded lettuce, optional|
Things To Grab
- 9x13-inch pan
- Medium bowl
Stir together beans, onion, sour cream, cumin, chili powder, garlic powder and 1 cup cheese. Spread about 1/3 cup of mixture down the center of each tortilla. Roll up.
Placed filled tortillas in pan. Pour remaining enchilada sauce on top of enchiladas.
Bake for 20 minutes, remove from oven. Sprinkle with remaining 1 cup cheese. Bake an additional 5 minutes, or until cheese is melted. Serve with black olives and lettuce, if desired.
Amounts Per Serving
- Total Fat: 16g
- Cholesterol: 30mg
- Sodium: 960mg
- Total Carbohydrates: 32g
- Protein: 12g
Hy-Vee shredded sharp cheddar cheese package