Liz makes bean enchiladas

Tyler and I are huge fans of Mexican food if you haven't already figured that out. Living in New Mexico, we end up eating quite a bit of it. I recently found this blog, The Garden Grazer, and let me tell you, it's fantastic if you're a vegetarian who loves Mexican food. She makes this recipe she calls bean enchiladas, and I decided to adapt it. Here's how you make bean enchiladas:

Ingredients:
15 oz. (1 can) black beans
15 oz. (1 can) vegetarian refried beans
15 oz. (1 can) enchilada sauce
4 cloves garlic
1/2 large onion (about 1/2 cup chopped)
shredded sharp cheddar cheese
6 medium-sized tortillas
optional toppings:
avocado, chopped tomatoes, sliced olives, crushed red pepper, bell pepper, chopped spinach, etc.

Preheat your oven to 325 degrees. Mince your garlic and dice your onion. Saute in a pot over medium-high heat until onions are translucent.

Lower heat to medium. Add refried beans and stir with a wooden spoon until soft. Add the drained can of black beans. Stir to combine. Spoon out 1/6 of the mixture onto the first tortilla. Sprinkle some cheese on it. Repeat five times.

Roll each tortilla and place the seam-side down in a slightly sprayed 9x13 glass baking dish. (You can fold in the ends if you wish, but I decided not to.)

Pour the enchilada sauce and cheese over the whole thing. Oh, and don't skimp on that cheese.

Seriously, don't skimp on the cheese. Place in the oven and bake for about 20-25 minutes.

Now prepare whatever toppings you're going to serve with these enchiladas. I decided to chop some baby spinach.

We also had sliced olives, avocado and crushed red pepper.

When you're enchiladas are done and all the cheese is melted, it's okay to stare at your masterpiece for a little while.

But not for too long, because if you were anything like my boyfriend, you'd get hungry right after seeing these bad boys.

Serve immediately with your toppings. Enjoy!

Have a great week!
Love, Liz