Simple Bean and Cheese Enchiladas

6 white or yellow corn tortillas, at room temperature (see Cook's notes)

1 can (15 ounces) vegetarian refried beans

1 cup finely shredded Mexican-blend cheese

12 ounces prepared salsa (about 1½ cups) (see Cook's notes)

Optional toppings: sour cream, lettuce, chopped fresh tomatoes

Preheat the oven to 350 degrees. On each tortilla, spread an equal amount of refried beans. Top each with about a tablespoon of shredded cheese. Roll the tortillas and place in a small oblong or standard 8-by-8-inch square glass casserole dish. Pour the salsa over the enchiladas, making sure to cover well. Top with remaining cheese.

Bake for 20 minutes or until heated through and the cheese is bubbling. Serve with desired toppings.

Serves 2 to 3, easily doubled

Cook's notes: If you don't have time to bring the tortillas to room temperature for easier rolling, you may heat a bit of oil in a skillet and lightly fry the tortillas to soften them. This adds tremendous flavor, but also fat calories.

Any smooth salsa works well with this recipe. Do not choose fresh tomato salsa that is not cooked. If your salsa is thick, thin it with a bit of water. The salsa should pour easily.

Approximate values per serving (2 enchiladas): 293 calories, 4 g fat (0.5 g saturated), 1 mg cholesterol, 14 g protein, 52 g carbohydrates, 13 g dietary fiber, 1,201 mg sodium.


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