This is the last lonely enchilada. I made several pans of them and remembered to take a picture right before I ate the last one! I served these enchiladas to my family on Christmas Eve. I did most of the prep ahead of time and just rolled them while the oven was heating up. The beans make them creamy so you don’t really notice the absence of cheese. However, if people want cheese but not everyone can have it, I suggest putting some shredded cheese on the table that they can add at their leisure.
1 pound ground beef (omit if vegetarian)
1-2 cups cooked and mashed pinto or white beans or 1-2 cans of refried beans
several dashes of salt if you make your own beans
juice of 1 lime
1 can rotel
2 cans of mild Old El Paso Enchilada Sauce (last time I checked it was gluten free. Please always take personal responsibility and check the ingredients. Sometimes manufacturers change things without much of an announcement.)
1 package of corn tortillas
Directions for beans: If you are making your own beans, soak them overnight, drain in the morning, and put them in a crockpot all day on low. They are finished when they are easily squishable. I drained the liquid into a bowl and then added just enough in to be able to mash them with my immersion blender. Make sure to add some salt if you made your own beans. If that sounds too complicated, just get a can or two of refried beans. 🙂
Directions: Brown the ground beef until thoroughly cooked. Add in the lime, rotel, and one can of enchilada sauce.
Lightly oil a 9×13 baking dish. Open the second can of enchilada sauce and put a very thin layer on the bottom of the pan, but reserve most of it. Grab a tortilla and put a spoonful of the beef and bean mixtures into the tortilla. Roll it and place it in the pan. Continue until the pan is full and/or all ingredients are used. Top with remaining enchilada sauce.
Bake at 375 degrees for 20 minutes.
Serve with rice and guacamole if desired.