I believe that one of the greatest gifts a parent can give a child is a love of food and an understanding of how important it is to eat healthy and balanced meals. In a culture where we move so quickly it’s vital to sit down with your family at the end of the day and share a conversation and a meal.
More often than not it’s simple to brush dinner aside because we’re so busy or we don’t have time but I want to challenge you readers, especially you parents, to find the time. We’re launching a new series called Three Dollar Dinners where we’ll share simple recipes you can make for your family for $3 per person or less! This isn’t haute cuisine, these are easy to prepare meals that kids will actually eat and they’ll work on even the smallest budget. Let us know what you think! xo, Rachel
I warm up my tortillas in a dry skillet set over high heat, really quickly on each side just to get them soft. It makes them easier to roll up that way.
To assemble the enchiladas, dip the tortillas into the enchilada sauce, draining off the excess. Place on a plate and load up with refried beans and shredded cheese. Roll into a log and place in a baking dish.
Once all the bean and cheese enchiladas are formed, I like to spoon more of the sauce over the top of each. Lastly, sprinkle with lost of shredded cheese.
Bake in a preheated 350 degree oven for about 10 to 15 minutes or until the cheese has melted and the enchiladas are heated all the way through.
Serve with a sprinkling of cilantro and chips and salsa on the side (which still fits in the $12 budget)!
- 12 corn tortillas
- 1 (14oz) can red enchilada sauce
- 1 (14oz) can vegetarian refried beans, smashed
- 2 cups grated cheddar cheese
- fresh cilantro for garnish
- chips and salsa for serving
- Preheat oven to 350 degrees. Spoon about 3 tablespoons of enchilada sauce onto the bottom of a 9x13 inch baking dish and set the the side.
- Heat the tortillas in a dry skillet over high heat, for a few seconds on each side.
- To assemble the enchiladas, pour the sauce into a shallow dish and then dip the tortilla, fully into the sauce, draining off the excess. Spoon a bit of the refried beans onto the center of the tortilla and sprinkle with cheese. Roll into a log and place on prepared baking dish. Repeat until all the enchiladas are done. Spoon the remaining sauce evenly over the rolled enchiladas and top with more shredded cheese.
- Bake for about 10 to 15 minutes, just until the cheese has melted and the enchiladas have warmed through. Garnish with fresh cilantro. Enjoy!