Rather than using cheese as an enchilada filling, this recipe uses refried beans. This gives the enchiladas a creamy texture with less saturated fat and more fiber. When you’re buying the beans, look for vegetarian refried beans, as traditional refried beans contain animal fat.
To make the assembly of these enchiladas a little easier, wrap the corn tortillas in a damp paper towel and microwave for 30 seconds. This will lightly steam them so you can roll them without them cracking.