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Sometimes a girl has to throw things into a pot until they are a lot of food. Sometimes this happens when you really need to go to the grocery store because you are out of everything but you don’t want to go because it is raining. Then you make enchiladas.

2 pounds of dry beans (pre-soaked – below is a handy soaking guide if you need one)
2 cans tomato sauce
2 packages taco seasoning
3 onions, chopped
4 cloves garlic chopped
2 tbsp vegetable oil
8 large tortillas
Optional: jalapenos, Nutritional yeast

1) Add 2 onions, garlic, and oil to a large pot and let it sauté on medium for a few minutes.

2) Add the beans to the pot with enough water to cover the legumes. Boil for a long time, like go do another chore, come back add water, do the dishes, add more water stir. They’re done when they’re soft and resemble re-fried beans chunky style.

3) Assemble enchiladas. Wrap up the beans Imagewith onions, jalapenos  and yeast inside the tortillas. Squeeze them in the pan. (The ones on the right are under full, use all the beans)

4) In a mixing bowl whisk the sauce with the seasoning mix. Pour it over the enchiladas make sure every piece is covered with sauce. in fact these bad boys should be drowning in sauce.
Dry enchilada = not my friend anymore.

5) Bake at 350 until you think they’re warm all the way through; about 40 minutes.