1 medium Onion, chopped
1 pkg Taco seasoning
1 can 16 oz Refried beans
2 cans 10 oz Enchilada sauce
Flour tortillas
Cream cheese (optional)
Shredded Mexican cheese or Colby
Brown meat. Add onions and seasoning. Turn off heat, add beans. Mix well.
Spray pan with nonstick spray. Spread thin layer of cream cheese in the middle of tortilla. Add meat mixture. Sprinkle a little cheese and roll. If using large tortillas, fold edges like a burrito, or leave unfolded for sauces to soak in while cooking. Put into pan. Continue until all meat is used up. Pour sauce over and cover with foil. Bake for 8 minutes at 375 oven, until bubbly. Take pan out and add cheese on top and put back into over for another 5 minutes until cheese has melted.
Serve with Spanish rice or as a salad with lettuce, tomatoes, avocados, cilantro, black olives, sour cream.
Note: You can make ahead and freeze. Do not add sauce for freezing.
When ready to bake, add sauce; adjust cooking time due to it being frozen.
Variations: Can use ground turkey or ground chicken.
