Enchiladas

I've made enchiladas several times before, but generally used much more complicated recipes than this one, from my future mother-in-law (hi Sally!) which was just as tasty and so quick that it could easily be used for a weeknight dinner.

-8 tortillas
-1 can refried beans (black beans would work too)
-Half a package of frozen Boca bits (or whatever meat you might want to use)
-1 can of enchilada sauce
-Shredded cheese to your own liking

Preheat the oven to 325.  Mix the beans and "meat" and place some of the mixture in the middle of each tortilla before rolling it and placing it in a 9" x 12" pan.  Once all 8 of the tortillas are filled and rolled in the pan, pour the can of enchilada sauce over the top and sprinkle with cheese.  Bake until warmed through and the cheese is melted, about 25 minutes.

I think there are almost limitless possibilities for what you make the bean/mean mixture part of this recipe with.  Maybe carmelized onions, pork, and black bean and corn salsa?  Shredded chicken and spinach?  Yes, please!