My dear friend informed me the other day that her family loooooves bean and cheese burritos. We were talking about a few Pinterest recipes we wanted to try. (I’m currently working on reorganizing my pinterest boards. Gah!!) She said that their absolute favorite has to be the Honey Lime Chicken Enchiladas, but next up is the classic bean and cheese burrito. Really? Doesn’t that just seem so bland and boring? I couldn’t get that out of my head for the entire day. What could possibly be so delicious about something so simple? Mr Handsome got home he found me slaving over Refried Beans. Yup. It happened. I took the plunge.
So, we generally are black bean people, but I decided that if I was truly going to try a bean and cheese filling I needed to stick with what’s normal, but do a little something to kick things up a notch. Hence the chili powder and cumin.
These started as burritos as I wasn’t in the mood for enchiladas per say, but by the time I was rolling them up, I just couldn’t resist making them all saucy on top.
I don’t know that this is a meal I could have once a week, as it truly is not the healthiest, but the kiddos devoured them and I actually really enjoyed them as well. It’s that saucy top. Saucy gets me every. darn. time.
Bean And Cheese Smothered Enchiladas
- 1 Can (16 ounces) Refried Beans
- 1 Teaspoon Cumin
- ½ Teaspoon Chili Powder
- ⅔ Cup Cheddar Cheese, plus more for on top (about an additional 1½ cups)
- Flour Tortillas
- 1 Can (10-16 ounces can) Red Enchilada Sauce
- ¼ Cup Sour Cream
- ½ Teaspoon Cumin
- ¼ Teaspoon Chili Powder
- In a medium bowl, combine the beans, seasoning and cheese until smooth. Add a dollop or two to each tortilla and roll closed.
- Whisk together the enchilada sauce, seasonings and sour cream.
- Heat the oven to 350
- Spoon ⅓ Cup of the Enchilada sauce in the bottom of an 8x9 inch baking dish. Place the enchiladas seam side down and top with the remaining sauce and cheese.
- Bake for 30 minutes and enjoy.
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