Easy Enchiladas

These have been a staple meal since our first year of marriage. It's one of the things I knew how to cook (thanks to my Mom). Not to mention they're so easy to just throw together with a little Spanish Rice for company.

Forgive my pictures. Lately I've been slacking in the decent-photos department. I'm definitely no professional.

Ingredients:

- Six to Eight Whole Wheat tortillas
- 1 can fat free (or vegetarian) refried beans
- 1 large can or 2 small cans of Enchilada sauce (flavor, brand, spiciness of your choosing)
- Shredded Cheddar Cheese (or Pepper Jack, if you'd like it to have a little kick!)
- 1 lb Ground Meat (I do suggest hamburger for these, but you could use turkey. I've even used shredded chicken!)
- Taco Seasoning
* Cilantro
* Lime
* Chopped Green Onions
*These last two are optional. They are not pictured, although I do mix them in with the beans when we're having company. Clark just isn't a huge fan of cilantro.*(

Directions:

- Preheat your oven to 350.
- Cook your ground meat and follow the directions on the taco seasoning.
*If you aren't using beef, I would suggest molding together some spices for your other meat. Such as: chili pepper, red pepper flakes, onion powder, and maybe a little garlic!*
- Put together your enchiladas. Here's the order I do:
1. Beans
2. Cheese
3. Meat
*I shredded the cheese into the enchiladas, and cheese is something that you just put how much you want as it is, so go with your gut feeling!*

- Pour the sauce over your enchiladas. As pictured, I used two different sauces (the hubby likes the green stuff)! Then shred some extra cheese over the top. You can also sprinkle green onions over them as well.

- Cover the enchiladas with aluminum foil. Cook for 45 minutes to an hour, until the sauce is bubbling. For the last couple minutes, remove the aluminum foil so the cheese can REALLY melt.

Serve warm and enjoy! These are also great heated up the next day.