Cheesy Bean Enchiladas

Enchiladas are one of the first foods that I ever learned to make on my own. Bean and cheese enchiladas are one of the meals that was always on our meal rotation. I used to enjoy my enchiladas topped with crispy cheese and smothered with sour cream, now that I can't eat dairy I had to come up with a new version that would be just as delicious as the classic. Success! Beany, cheesy, and {shhhh!} vegan!

I used Emily of Daily Garnish's enchilada sauce recipe and it is so tasty and simple to make that I will never go back to store bought enchilada sauce again!

Cheesy Bean Enchiladas

Serves 8

Ingredients

• 8 tortillas
• 1 can refried beans
• 1 batch Not Nacho Cheese
• 1 batch Daily Garnish Enchilada Sauce

Directions

1. Preheat oven to 350 degrees
2. Spread a thin layer of enchilada sauce into the bottom of a 9x13 baking dish
3. Add a layer of beans and a layer of Not Nacho Cheese to each tortilla
4. Loosely roll up tortillas and place in a baking dish
5. Top rolled up tortillas with remaining enchilada sauce
6. Bake for 20 minutes

Enjoy! I love to top mine with a mashed up avocado to add the creaminess that I miss from my once beloved sour cream.