Mom's Enchiladas with Refried Beans Recipe

Mom’s Enchiladas

Refried Beans:

Cook 2C. dry pinto beans after soaking them overnight. Cook for 45 minutes -1 hour, strain and give fresh water, and then cook for another hour. When the beans are soft, mash or blend them in blender with minimal water.

Add 1 tsp. salt

¾ tsp. cumin

Blend well.

Other fillings:

Corn, black olives, shredded lettuce, & chopped tomatoes. Top with Enchilada Sauce & some shredded cheddar cheese.

Enchilada Sauce

Sauteé:

1/3 C. Oil

1 clove garlic

3 Tbsp. Whole Wheat Flour or Corn Meal

2 Tbsp. Chili Powder in 4 Tbsp. hot water

1 C. Tomato Sauce – water to thin if desired

¾ - 1 tsp. sea salt

To garlic/oil add flour until lightly browned. Stir in “chili water.” Add tomato sauce. Thin as desired. Add salt.