Big Bean Enchiladas (a secret veggie meal!!)

My sister is a vegitarian. I know right? GROSS. I'm a big fan of meat as you can tell from my rear end.  However, it makes it very difficult to get together for family meals when she doesn't eat meat and my hubby doesn't eat any vegetables!! Ok, he does eat veggies, just not anything too extreme.
One meal we can typically ALWAYS have is tacos. She can eat refried beans and we eat meat, but honestly how many times can you eat tacos?!
I finally created this meal one night when we didn't have any hamburger and it was AMAZING. I didn't even tell hubbs that there was no meat in it until halfway through him inhaling his enchilada and he said "really?!".

So for this recipe you will need the following:

• tortilla shells (I prefer the medium size ones, not the fajita sized but not the HUGE ones either)
• 2 cans of enchilada sauce (I prefer the HOT, but we like everything spicy, so you may want mild)
• 1 can of black beans
• 1 can of refried beans (if you want this to be vegetarian, get the veggie refried beans)
• 2 bags of shredded cheese. I typically use cheddar, but our Kroger has a wide variety of shredded cheese flavors and I like a mixture of Habanero, Montery Jack, and Quesadilla with the cheddar.
• 1 package of Lipton sides Spanish Rice. (the RED kind, not the yellow kind more known as MEXICAN rice.)
• Toppings- lettuce, tomato, green onion, jalapenos, sour cream, and salsa.

To prepare:
preheat the oven to 350.
Warm tortilla shells either in the microwave or the oven. (how many you make depends on how many you need for the meal. You can freeze the leftover mixture to use later.)
- Cook the spanish rice according to directions.
-Warm refried beans and black beans in a pan on the stove. Then mix them together in a large mixing bowl.
-Add 1 can of enchilada sauce (you may not need the entire can, dont get the mix too soupy.)
-Add one bag of cheese (or if you use different kinds, a mixture of all of them.)
Mix all together until well blended. Spoon the mixture into the center strip of the tortilla shells and then roll up. To roll, tuck both ends up and then roll to close.
Place them in a baking pan (I use a glass casserole dish) with the tortilla seam down.
Continue this process until you have filled the pan (or until you have made as many as you want.)
Cover the rolled tortillas with more enchilada sauce and top with more shredded cheese. You should completely cover them with cheese.
Bake in the oven until the cheese is melted, and if you like, put the broiler on for the last few minutes to brown the cheese on top.
Serve with the toppings of your choice, chips and salsa, and margaritas.

If you do not make an entire dish full, take the remaining mixture and put it in a freezer safe bowl and freeze until ready to make more. When ready, reheat the mixture and spoon into shells and heat the same way.
Enjoy a secretly healthier version of typical enchiladas.