Name: One-Skillet Refried Bean and Roasted Red Pepper Enchiladas
Ingredients: 2 tbsp olive oil; 2 tbsp all-purpose flour; 1 (28 ounce) can tomato sauce (or puree a 28 ounce can of tomatoes); 1 tsp oregano; 1 tsp chili powder; 1 tsp smoked paprika; 1 tsp garlic powder; 1 tsp onion powder; Kosher salt; 1 (14.5 ounce) can refried beans; 1/2 cup roasted red peppers, drained, from a jar8 ounces (2 cups) shredded cheddar cheese, divided; 4 ounces (1/2 cup) room temperature cream cheese, sour cream, or Greek yogurt; 8 tortillas; Optional toppings: more sour cream, lime wedges, hot sauce, cilantro, cotija or feta cheese, pickled jalapeños, pickled red onions; Olive oil —>; Flour—>; Tomato sauce—>; All of the spices—>; Refried beans—>; Roasted red peppers—>; .Cheddar cheese—>; Cream cheese, sour cream, or Greek yogurt —>; Tortillas—>; Toppings—>

This is my pantry-est, most quarantine-y meal yet. When I came up with this one, I did not feel like cooking. I was so over it. But I did feel like eating. And I felt like eating something delicious, and nourishing, and comforting.

I had a can of refried beans in my pantry because I love adding them to chili to thicken it, and I always have a jar of roasted red peppers for quick and easy salads. Boom, vegetarian enchilada filling. Not into roasted red peppers? Apparently a lot of people hate them! Some sauteed spinach (or defrosted frozen spinach), chopped artichoke hearts from a can, corn, leftover roasted vegetables… those would all be great instead!

We start off by making a homemade, super simple enchilada sauce using a can of tomato sauce (you can blend up diced or whole tomatoes if that’s what you have!) and several seasonings that I think most households keep in stock. If not, just leave them out and bump up the other seasonings. More swaps in the notes section below.

While we make the sauce, quickly stir together the beans and red peppers, stuff in some tortillas, then nestle down into the enchilada sauce. Top with cheese, bake, dig through your fridge for things you can throw on top of the enchiladas to make them look pretty after they come out of the oven, and boo-yah! Dinner is served. And it is FREAKING DELICIOUS!

PS these are a great make ahead meal. Make 24 hours in advance, just cook for the full 20 to 25 minutes to ensure they are heated through!

One-Skillet Refried Bean and Roasted Red Pepper Enchiladas

Servings 4 people

Ingredients

2 tbsp olive oil
2 tbsp all-purpose flour
1 (28 ounce) can tomato sauce (or puree a 28 ounce can of tomatoes)
1 tsp oregano
1 tsp chili powder
1 tsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
Kosher salt
1 (14.5 ounce) can refried beans
1/2 cup roasted red peppers, drained, from a jar8 ounces (2 cups) shredded cheddar cheese, divided
4 ounces (1/2 cup) room temperature cream cheese, sour cream, or Greek yogurt
8 tortillas (I use grain-free Siete tortillas, but corn or flour are good options too!)
Optional toppings: more sour cream, lime wedges, hot sauce, cilantro, cotija or feta cheese, pickled jalapeños, pickled red onions

Substitutions:

Olive oil —> butter or any kind of oil
Flour—> gluten-free flour, rice flour, tapioca flour
Tomato sauce—> ANY canned tomato product works. OR, you can skip making the enchilada sauce entirely and just buy a 28 ounce can or jar of enchilada sauce! To do that, just skip making the tomato sauce entirely, pour a tiny bit of enchilada sauce in to cover the skillet, then proceed with adding the rolled tortillas to the skillet.
All of the spices—> use any combo of these if you’re missing one or two things: dried thyme, cumin, cayenne (only 1/4 teaspoon), 2 fresh garlic cloves instead of powder.
Refried beans—> there are so many different kinds, some with chiles, some spicy, it doesn’t matter which one you choose. You can also use black beans! Just smash them with a fork really well and add more salt.
Roasted red peppers—> some sauteed spinach (or defrosted frozen spinach), chopped artichoke hearts from a can, corn, leftover roasted vegetables
.Cheddar cheese—> mozzarella, pepperjack, any melty cheese!
Cream cheese, sour cream, or Greek yogurt —> already gave you lots of options! Ricotta and cottage cheese are another two options, just make sure to drain them if there’s any excess liquid.
Tortillas—> flour and Siete tortillas will get kind of soft and not hold up into a tortilla shape, but they’ll still be delicious!
Toppings—> anything goes! Sour cream, salsa, pickled jalapeños, hot sauce, the usuals!

Instructions

Preheat oven to 400°F.
In a 10-inch ovenproof skillet, warm 2 tablespoons olive oil over medium heat. Stir in 2 tablespoons flour and cook for about 30 seconds, until it clumps into a ball and starts to smell nutty.
Whisk in 1 (28 ounce) can tomato sauce, 1 teaspoon oregano, 1 teaspoon chili powder, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder and 3/4 teaspoon kosher salt. Cook for 5 minutes, until thickened.
Meanwhile, add 1 (14.5 ounce) can refried beans, 1/2 cup chopped roasted red peppers, 1 cup shredded cheddar cheese, and 1/2 cup cream cheese, and 1/2 teaspoon salt to a large bowl and stir to combine.
If using corn tortillas, wrap the stack in a damp paper towel and microwave for 25 seconds or until they’re pliable enough to roll without breaking them.
Add a little less than 1/4 cup of filling to each tortilla and roll up. Nestle down into the sauce, rolling the enchiladas around in the sauce as you add them, and pack the enchiladas as tightly together as you can. I fit six across the skillet, then one at the top and one at the bottom. As you add the enchiladas, scoop the sauce up from under them so that they are covered on top.
Top the enchiladas with the remaining 1 cup cheese and bake for 15 to 20 minutes, until the cheese is melted and the sauce is bubbling around the edges.
Allow to cool for at least 5 minutes, topping them with desired toppings as they cool. DIG IN!

2 tbsp olive oil
2 tbsp all-purpose flour
1 (28 ounce) can tomato sauce (or puree a 28 ounce can of tomatoes)
1 tsp oregano
1 tsp chili powder
1 tsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
Kosher salt
1 (14.5 ounce) can refried beans
1/2 cup roasted red peppers, drained, from a jar8 ounces (2 cups) shredded cheddar cheese, divided
4 ounces (1/2 cup) room temperature cream cheese, sour cream, or Greek yogurt
8 tortillas (I use grain-free Siete tortillas, but corn or flour are good options too!)
Optional toppings: more sour cream, lime wedges, hot sauce, cilantro, cotija or feta cheese, pickled jalapeños, pickled red onions

Substitutions:

Olive oil —> butter or any kind of oil
Flour—> gluten-free flour, rice flour, tapioca flour
Tomato sauce—> ANY canned tomato product works. OR, you can skip making the enchilada sauce entirely and just buy a 28 ounce can or jar of enchilada sauce! To do that, just skip making the tomato sauce entirely, pour a tiny bit of enchilada sauce in to cover the skillet, then proceed with adding the rolled tortillas to the skillet.
All of the spices—> use any combo of these if you’re missing one or two things: dried thyme, cumin, cayenne (only 1/4 teaspoon), 2 fresh garlic cloves instead of powder.
Refried beans—> there are so many different kinds, some with chiles, some spicy, it doesn’t matter which one you choose. You can also use black beans! Just smash them with a fork really well and add more salt.
Roasted red peppers—> some sauteed spinach (or defrosted frozen spinach), chopped artichoke hearts from a can, corn, leftover roasted vegetables
.Cheddar cheese—> mozzarella, pepperjack, any melty cheese!
Cream cheese, sour cream, or Greek yogurt —> already gave you lots of options! Ricotta and cottage cheese are another two options, just make sure to drain them if there’s any excess liquid.
Tortillas—> flour and Siete tortillas will get kind of soft and not hold up into a tortilla shape, but they’ll still be delicious!
Toppings—> anything goes! Sour cream, salsa, pickled jalapeños, hot sauce, the usuals!

Notes

These are SO ADAPTABLE. Have some leftover chicken or steak or ground beef you want to add? GREAT! Don’t like refried beans? Use just meat + salsa + cream cheese or sour cream until you get a nice thick filling.