Vegetarian Enchiladas

So enchiladas may be my favorite meal. I love everything Mexican. EVERYTHING. I think it has to do w/ my appreciation for all things cheesy. My dad makes awesome cheese enchiladas, and I've been pretty successful at turning Christmas Eve dinner into Mexican night w/ enchiladas and tacos, and I'm pretty sure that's the best tradition ever. BUT, I'd never ventured to tackle enchiladas myself. My dad's have tons of steps and makes a boatload of food, so I think I was always overwhelmed that it would be a lot of work and produce too much food. Then one night Mollie invited me over for dinner and she'd made enchiladas and they were delicious, and didn't seem too difficult to recreate.

So I was at the store, planning on making an eggplant feta pizza when all the sudden the urge to make enchiladas overtook me. Corn tortillas were on sale, I had refried beans in my fridge I needed to use up, my cousin had brought me some fresh jalepenos, BUT there was only one type of enchilada sauce, and only one can wasn't dented. I bought that one... Then I came home and googled recipes to get some ideas.

I diced up jalapenos and a banana pepper and sauteed that w/ onion. Then I stirred in some cayenne pepper, chili powder and cumin into the refried beans. I warmed some corn tortillas, then smeared the bean mixture, threw in some peppers and onions, some shredded cheese and then rolled it up. I filled up a small baking dish and then just poured the can of sauce over top, threw some more cheese on top along w/ some dried cilantro. What is easier than that? Threw it in the over for abt 30 min and the enchiladas were done! Easy and delicious. Now that I know how easy it can be, I want to try and experiment, especially w/ the sauce. I used red, but would like to try the green. My dad stirs in some sour cream to make it creamy. Perhaps I'll attempt to make my own sauce... We shall see