The Recipe Club that I was curious to try. Although my kids weren't crazy about them, I thought they were really good and offered a fun new flavor. I used the leftover filling in quesadillas for lunch the next day and everyone loved those!
1 1/2 lb. lean ground beef (I used 1 lb)
1 can black refried beans (I used no-fat green chile and lime)
1 can red enchilada sauce, divided (I used a 10 oz of medium)
1/3 cup brown sugar-- or to taste (I used a little less than this)
1/2 tsp. onion powder
2 cups grated cheddar cheese, divided
10-12 flour tortillas (I used 15 corn tortillas)
Brown ground beef in a large pan. Drain off fat & add refried beans, 1/2 of the enchilada sauce, brown sugar & onion powder. Mix well & bring to a simmer. Remove from heat.
Fill one tortilla with about 1/4 of a cup of filling & 2 Tbsp. cheese. Roll up & place in a 9x13 pan. Repeat process until pan is full. Pour remaining enchilada sauce over prepared enchiladas. Sprinkle with remaining cheese.
Bake at 350 degrees for 30 minutes. Serve with sour cream, chopped tomatoes, sliced olives, diced onions, shredded lettuce, avocado or guacamole.