Baked stuffed tortillas that go soft and pasta-like when baked in the salsa
12 tortillas
Olive oil
1 onion
2 cloves garlic
1 can tomatoes
1t dried oregano
1t cumin
chilli/tobasco to taste
2 cups refried beans
3 cups mixed veges – avocado, capsicum, mushrooms, tomato, corn, spinach, green beans, etc
2 cups grated cheese
Brown onion + garlic in olive oil. Add tomatoes, oregano and cumin and simmer a few minutes. Season with chilli/tobasco + freshly ground black pepper.
Sauté chopped veges in olive oil.
Put a little of the tomato sauce in the bottom of a large casserole dish (save most of it for spreading on top).
Spread a little refried beans + vege mixture across middle of each tortilla + roll (it takes surprisingly little to fill an enchilada, so don’t overdo it or they become hard to roll).
Place flap side down in casserole dish + pour over remaining sauce, then sprinkle with cheese. Make sure the tortillas are well covered with the sauce, or they will go tough and dry when baked.
Bake 20-25 min until thoroughly warmed.
