These vegetarian cheese and onion enchiladas are rich and decadent with a blend of cheeses, beans, and caramelized onions. Easy to put together for a weeknight meal and impressive enough for a potluck.
10flour tortillascan use corn or gluten-free tortillas as needed
salsawe used pineapple & peach salsa; it really added a lot to the flavors
Melt 2 tablespoons butter in a large skillet over medium-low heat. Saute onions in butter until very soft and starting to brown, 15 to 20 minutes.
Melt 1 tablespoon butter in a second large skillet. Mash beans and add to skillet. (I use stainless steel pans, and I mashed the beans right in my skillet.) Add in half of the tomato sauce and the taco seasoning. Cook until heated through.
Mix the enchilada sauce with the remaining tomato sauce and spread about ½ cup in the bottom of a 9x13 pan.
Mix together the beans, onions, and all the cheeses in a large bowl. Spread a large spoonful of this mixture in the center of a tortilla. Roll up and place, seam side down, in the 9x13 pan. Repeat with the remaining tortillas.
Spread the remaining sauce over the enchiladas and top with additional cheese.
Bake at 350 for 30 minutes.
You will want to use homemade enchilada sauce because it is so much better than canned, and it only takes about 10 minutes to prepare. You can get it started and then allow it to simmer while you prepare the caramelized onions.