An unusual way to prepare enchiladas – stacked vertically instead of horizontally in a pan! There’s plenty of protein with both ground beef and pinto beans in this recipe. Toppings are optional but add flavor and color to this dish.
Preheat oven to 425 degrees F. Saute onion, bell pepper & garlic until softened over medium heat in a large skillet. Remove from skillet. Brown ground beef in skillet over medium-high heat 6-7 minutes until meat crumbles and is no longer pink. Add taco seasoning and 1/2 cup water and cook 1-2 minutes until thickened.
Stir together refried beans and pinto beans.
Place 1 tortilla on a lightly greased aluminum foil-lined pan. Top tortilla with half of meat mixture and 1/2 cup cheese; top with another tortilla, half of the pinto beans mixture, half of the enchilada sauce and 1/2 cup cheese. Top with another tortilla and repeat layers once. Top with remaining tortilla.
Bake at 425 degrees F. for 16-18 minutes or until thoroughly heated and browned. Top tortilla with remaining 1/2 cup cheese and bake 2-3 minutes or until cheese is melted. Cut into wedges and serve with desired toppings.
Suggested toppings: chopped tomatoes, chopped green onions, sour cream, guacamole, chopped fresh cilantro