Bean And Cheese Enchiladas

These are really quick and easy-to-make enchiladas. You can use both cans of beans, or cut back to one.

Completely , but lightly cover both sides of one tortilla with shortening , then place the tortilla on a microwave-safe plate.

Completely but lightly cover one side of the next tortilla and place it atop the first tortilla , shortening side up.

Repeat step 2 until all tortillas are stacked , then microwave the entire stack on high for about 4 minutes and allow to cool.

Place shredded cheese in a bowl.

Lightly cover the bottom of a baking dish with some of the juice from the beans.

Place a generous portion of the cheese / onion mixture onto a tortilla , then roll the tortilla like a cigar.

Place into the baking dish , seam side down to prevent the enchilada from unrolling.

Repeat until all tortillas have been stuffed , rolled and placed into the baking dish.

Cover the enchiladas with the beans and any leftover cheese / onion mixture.

Bake at 350 for 20-30 minutes , depending on your oven.

Allow to cool for 5 minutes , top with any , all , or none of the optional toppings , a.

corn tortillas, ranch style beans, cheddar cheese, onion, sour cream, jalapeno, guacamole, lettuce, tomatoes