MMmmmm… Mexican food. I don’t know how to make good mole or refried beans from scratch so the beans and sauce are from cans at my local grocery store. It’s still delicious and this provides me at least three more meals that I’ll freeze for later consumption. Here’s how I do it.
Oven at 350
A large mixing bowl
Two medium bowls
Big enough mixing for two cans of refried beans
Big enough pan to put all your food in. I use a 10×15 glass pan this time.
A bag of fluffy tortillas
Two 16oz cans of refried beans
One big can of enchilada sauce
A frozen bag of corn
Mushrooms. I don’t have chicken or fish right now, but I have mushrooms! Scratch that. They were bad. 😦
A bag of Mexican cheese
4 Roma Tomatoes – chopped
One bundle of Green onions – diced
- Pre-heat oven to 350F
- Chopped tomatoes and diced green onions and set them aside in their bowls.
- Open bag of corn, stick a spoon in it, and set aside.
- Use can opener to open two 16oz refried beans and emptied them into the mixing bowl. Use mixing spoon to give the beans a good mix and set aside.
- Use can opener to open the one big can of enchilada sauce. Pour a thin layer of sauce to cover the area of the pan that the enchiladas will touched to prevent sticking. Set the rest of the sauce aside.
- Tortilla in the palm of your hand. Spoon two scoops of refried beans, one tablespoon of corn, fold down one side, fold down that opposite side, and put it in the pan you sauced a little bit ago. Repeat for seven more times.
- The pan should now have eight enchiladas. Pour the rest of the sauce evenly and completely cover the tops of the enchiladas.
- Sprinkle all the tomatoes and some or all of the green onions on top.
- Sprinkle about a half bag of the cheese on top.
- Bake for 15 to 20 minutes uncovered.
It is good and easy that you can enjoy by yourself or share with anyone you care about. I froze the ones that I can’t eat in small freezer bags. They keep for a while. They last me about two weeks since I have days I don’t want to cook and I made that frozen food. Why not have that as my meal than fast food?
This is not the first time I made this, so this time was not as good as the first time I did it. It’s a little too sweet from the corn and little dry from the beans. The tomatoes can help with moisture.
Note for next time:
- Put some tomatoes in enchiladas along with corn and beans.
- Put some sauce in the bottom of the pan before putting enchiladas in the pan to prevent sticking.
- Try some cooked chicken, corn, and tomatoes, instead of just corn and beans.
Give it a try and tell me what you think in the comments.
What’s your favorite Mexican dish?