Refried Bean Enchiladas

What's the old saying? Nothing soothes the soul like an ooey, gooey, cheesy enchilada. At least I think that's how the old saying goes. Okay, that's probably not how the old saying goes, nevertheless I'm still right about enchiladas. Really you could stuff almost anything inside a flour tortilla, douse it with enchilada sauce and melt some cheese on top and it would taste divine. That's why this is the perfect recipe for meat eaters or vegetarians! It's filling, hearty and the beans substitute as the meat keeping your menu both frugal and tasty all at the same time. If you are opting for the vegetarian option make sure you buy the refried beans that are marked, well, vegetarian. If you don't you'll probably be eating beans that are cooked in bacon fat. Not that there's anything wrong with that (unless you're a vegetarian). Anyhoot, pick the beans of your choice then mix them with a couple of spices and a wee bit of cheese, stuff the mixture into fajita sized flour tortillas, line them up in a pan and cover with canned (yet jazzed up) enchilada sauce. That's hardly cooking! It's really not cooking unless you're counting the bake time which the oven does for you. Here's a delicious, hearty meal which you barely even have to cook. So...no more excuses! Yes friends, my work here is done.
 
Refried Bean Enchiladas (adapted from ohsweetbasil.com)

1 (16 oz.) can vegetarian refried beans
1 1/2 t. cumin, divided
3/4 t. chili powder, divided
1/2 t. salt
1 c. shredded cheese, divided (cheddar, co/jack, whatever)
12 fajita sized flour tortillas
1 (10 oz.) can red enchilada sauce
1/4 c. sour cream

Preheat the oven to 350. Spray a 9X13 pan with cooking spray and set aside. In a medium bowl combine the beans, 1 t. cumin, 1/2 t. chili powder, salt and 
1/2 c. cheese and stir to combine. Divide the mixture evenly among the flour tortillas, roll, then line them up in the prepared pan. In a separate medium bowl combine the enchilada sauce, 1/2 t. cumin, 1/4 t. chili powder and sour cream and whisk to combine. Pour the mixture evenly over the enchiladas then cover with the remaining 1/2 c. cheese. Cover with foil and bake for 30 minutes then remove the foil and bake an additional 5 minutes.

12 servings (184 calories each serving) according to my calculator on loseit.com