Refried Bean Enchiladas: The Answer to An Empty Stomach and Wallet

Last night, the fridge was empty again. And so was my tummy. I wanted Mexican. Something spicy and cheesy and gooey.

After roaming the isles at the Dufferin Mall No Frills, I came upon an Old El Paso Burrito Kit on sale for $2.99. I realized it was dumb though, because you had to add a bunch of crap to it. The kit only contains tortillas - which happen to taste like newspaper, a seasoning mix (MSG and other preservatives included), and their version of salsa. Useless.

Then I remembered that I used to make enchiladas. Or what I think are enchiladas. I'm no expert.

This No Frills location has an extensive Mexican food selection so I was able to get some authentic Mexican products.

It's really easy to make.

Ingredients:
One can of San Marcos Chipotle Refried Beans
One can of La Victoria Enchilada Sauce
P.C. Medium Soft Flour Torillas
Cheddar Cheese (grated)
No Name Light Sour Cream

Pre-heat that oven to 450 or whatever. I randomly chose that temperature and it seemed to work.

Place a couple tablespoonfuls of beans inside tortilla, sprinkle some grated cheese over that and then roll up the tortilla and place in a rectangular glass baking dish. I was able to roll six tortillas and fit them in the dish. Open the can of sauce and pour over the tortillas.

Traditionally, you put the cheese on top of the sauce, but cheese on the inside seemed more sensible to me (you don't use as much and the insides are more inviting).

Bake for 15 minutes. Eat with a fork and knife. Serve with a side of sour cream.



Ideally, I would have liked some greens in last night's meal, but that did not happen.

Instead we had chocolate cake.