Bacon and bean enchiladas

Cupboard food / leftovers from a few days ago.

  • 4 to 6 rashers of bacon, chopped and cooked until fat is rendered and crispy
  • 1 medium onion, chopped
  • 1 green pepper, chopped
  • chopped garlic to taste
  • flour tortillas
  • shredded cheddar cheese
  • enchilada sauce
  • roast chili salsa
Fry onions, garlic and green pepper in bacon fat. When they’re softened, add a can of refried beans (alternatively, you can add beans and mash with back of spoon).
When beans are cooked, assemble enchiladas: flour tortillas with a smear of salsa, then filled with bean mixture. Roll. Place in casserole dish with a thin layer of enchilada sauce on the bottom. Assemble until the casserole dish is full. Cover with enchilada sauce and grated cheddar cheese.
Bake in 350 oven until cheese is melted and sauce is bubbly.
Top with some fresh queso and serve.
I have to admit, these were way better than they had any right to be. The roasted chili salsa (picked up from the deli counter at Mi Pueblo) was a lovely counterpoint to the bacon flavored beans.
We actually used the leftover beans as a side dish when we had hot dogs the next day or so. Yummy.
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