Beef and Bean Enchiladas
Beef
and bean enchiladas can be prepared the night before or in the morning
and placed in the fridge until dinner time. You can also make extra and
freeze for another night.
1 can of refried beans
(see note below)
Ground hamburger
2 cups cooked rice
1 medium onion
Shredded
cheddar cheese
Whole wheat tortillas
Salsa
Grate
one medium onion with a cheese grater into a skillet. Add hamburger and
brown until no longer pink.
This is a great recipe for adding hidden vegetables to the meat mixture.
Drain and stir in refried beans and cooked rice until well
combined. Place a large spoonful on a tortilla and roll up. Sprinkle
with cheese.

Place seam
side down in a casserole dish. Continue with remaining mixture and
spread salsa on the top. Sprinkle tortillas with cheese. Bake at 350
degrees for 20 minutes.
~Serve
with sour cream, salsa or guacamole.
If you are going to freeze your enchiladas flash freeze, then place in
ziploc bag. When ready to cook take out of freezer place in casserole
dish and bake for 1 hour.

You can change the beans around
by using kidney beans, chili beans, white beans or black beans in place
of the refried beans. Or for more nutrition and super delicious try a
variety of two beans such as refried beans and black beans.
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