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Prep Time: 25 Minutes Cook Time: 10 Minutes |
Ready In: 35 Minutes Servings: 8 |
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These can be frozen before baking. Thaw them in the refrigerator, then bake at 350 degrees for 30 minutes. Add a salad and you have a great meal. Ingredients:
1 tablespoon olive oil |
1 cup onion, chopped |
4 garlic cloves, minced |
1 (28 ounce) can chopped tomatoes |
1 (8 ounce) can tomato sauce |
1 (4 ounce) can diced green chilies |
1 tablespoon fresh oregano, chopped (or 1 tsp. dried) |
1 tablespoon fresh basil, chopped (or 1 tsp. dried) |
1/4 teaspoon salt |
1/2 teaspoon black pepper |
1 (14 1/2 ounce) can vegetarian refried beans |
1 (16 ounce) can black beans, drained |
1 cup monterey jack cheese, grated |
1 cup cheddar cheese, grated |
10 flour tortillas |
Directions:
1. Saute onion in oil, just until softened. Add garlic and stir for 30 seconds. Add tomatoes, tomato sauce, chilies, oregano, basil, salt, and pepper. Bring to a boil. Reduce heat and simmer for 15 minutes.
2. Combine the black beans and refried beans in a bowl. Combine both types of cheeses in a separate bowl.
3. Place 6 tablespoons or 1/10th of the beans and about 2 tablespoons of cheese in a tortilla. Roll it up and place it in and ungreased 9 x 13 baking dish. Repeat with all 10 tortillas.
4. Pour the sauce on top and sprinkle with the remaining cheese. Bake at 350 degrees for 20 minutes.
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