Enchiladas Refritos Recipe
Topped with enchilada sauce and queso fresco; served with rice & black beans
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Ingredients
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Enchiladas
Sides
Method
Preparation
- 1
- 2
Prepare the Black Beans
In a small pot, heat 1 cup of black beans over medium heat until warmed through. Season with salt and pepper to taste.
Assembling Enchiladas
- 3
Fill the Tortillas
Preheat your oven to 350°F (175°C). In a skillet, warm the corn tortillas for a few seconds on each side to make them pliable. Spread a couple of tablespoons of refried beans into the center of each tortilla, sprinkle with shredded cheese, and roll them up tightly.
- 4
Arrange in Baking Dish
Spread a thin layer of enchilada sauce on the bottom of a baking dish. Place the rolled tortillas seam-side down in the dish. Pour the remaining enchilada sauce over the top and sprinkle with the remaining shredded cheese.
- 5
- 6
Serve
Once baked, remove from the oven and sprinkle with crumbled queso fresco. Serve the enchiladas with the cooked rice and black beans on the side. Garnish with fresh cilantro and lime wedges.