Tasty Tuesday: Bean and Sour Cream Enchiladas

We love meat but since it can quickly get expensive, one of the 6 ways that I save on meat is to try to eat at least one meatless dinner a week.  Recipes like this Bean and Sour Cream Enchiladas make it easy to not mind doing that!  They’re filling, delicious and simple to make too.  Plus thanks to the beans you are still getting your protein.

The recipe that I adapted this from was incredibly spicy- so much so that you couldn’t really enjoy the flavors at all.  I kept reworking it and finally came up with this version that even the kids love.  But by all means, if you like spicy, up the cumin a bit and add in the cayenne pepper!

Bean and Sour Cream Enchiladas

1 cup chicken broth
1 tbsp cornstarch
6 oz can tomato paste
1 tbsp. chili powder
¼ tsp. cumin
¼ tsp. cayenne pepper (optional)

Combine chicken broth and cornstarch in medium size saucepan; whisk until combined.  Turn to medium heat; add tomato sauce and spices.  Whisk together until combined.  Continue cooking and whisking until sauce reaches desired consistency.
1 can refried beans (I use homemade)
1 c. sour cream
¾ c. onion, chopped
1 ½ c. shredded cheddar cheese, divided
½ package taco seasoning
10 tortillas
Mix beans, sour cream, onion, 1 cup cheese and taco seasoning until well combined.  Spread 1/2 c. sauce on bottom of greased 9×13 baking dish.  Divide enchilada mixture evenly between the 10 tortillas.  Roll up and place seam side down in baking dish.  Spread remaining sauce over enchiladas and top with remaining cheese.  Bake at 350 for 25-30 minutes or until hot and bubbly.

Linking up at Balancing Beauty and Bedlam, Mostly Homemade Mom, Buns in My Oven and Chef in Training.

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