As seen at our FARMERS MARKET DINNER BUFFET SHOW in Aug 2012. Serve this with Mexican rice, a fresh salad or slaw and it’s a vegetarian dinner for everyone!
To assemble, place layer of enchilada sauce on the bottom of baking dish. Heat 1 /2 inch layer of grape seed oil in bottom of 8-12 inch skillet over medium heat. Dip corn tortilla, one at a time into warm fat, lay on flat surface and add spread with 2 tablespoons of re fried bean mixture, topped with grated mozzarella. Roll up filled tortilla and place seam side down onto sauce in baking dish. When all tortillas are filled, place another layer of enchilada sauce over the top and cover with grated cheddar cheese. Bake 30 minutes in 350ºF oven. Serve immediately.