Ingredients:
- 2 – 14.5oz cans Refried Beans
- 1/2 cup Vegetable Stock
- 1/2 cup Water
- 1 Tablespoon Tomato Paste
- 6 Medium Size Tortillas – corn or flour
- Enchilada Sauce
- 2 cups Shredded Monterey Jack Cheese
Directions:
Heat up the refried beans, vegetable stock, water and tomato paste in a large skillet and blend until smooth. The bean mixture should be thin, so add more liquid if necessary. Using tongs, take a tortilla and dip it straight into the bean mixture. Don’t over soak because the tortilla will tear.
Pour about a cup of enchilada sauce on the bottom of a large baking dish. Lay the tortilla dipped in the bean mixture flat on top of the enchilada sauce in the baking dish. Sprinkle some cheese on one side of the tortilla, and then fold/roll it in thirds, it should resemble a traditional enchilada. Repeat this with each tortilla until the baking dish is full. Pour the remainder of the bean mixture on top of the enchirritos and sprinkle with remaining cheese.
Bake at 350ºF for about 12 to 15 minutes, or until the cheese has melted.