Vegetarian Enchiladas

Preheat oven to 375°F. Spray an 8×8-inch pan with vegetable spray and set aside

In a mixing bowl, add refried beans,2 tbsp of water, taco seasoning, 1/4 cup of cheese, bell pepper, and 2 tbsp of diced onions. Mix well and set aside.

Make your pico de Gallo by first rinsing the leftover diced onion in cold water to get rid of any of it’s harsh flavors. Drain well and add to a mixing bowl along with 1 Roma tomato that’s been diced, cilantro, lime juice, and salt to taste. Mix well and set aside.

Make your enchiladas. Pour enough enchilada sauce into your baking pan to cover the bottom in a thin layer. Add 2-3 heaping spoons of the refried beans in the center of each tortilla. Spread the beans down the center and roll the tortillas up and place it seam-side down into the baking pan side by side. Pour the rest of the enchiladas sauce and 2 tbsp of water over the top of the tortillas and spread with a spoon to make sure everything is covered in the sauce. Top with more cheese and a tbsp of pico de Gallo.

Cover with foil and bake for 20 minutes. Remove the foil and bake for an additional 5 minutes. Let the enchiladas sit for 5 minutes before serving.