Bean enchiladas

Yield: 12 Enchiladas

Measure Ingredient
1⅔ cup Drained cooked beans (red, pink or pinto) mashed
2 cups Shredded Cheddar cheese divided
½ cup Chopped onion
2¼ ounce Sliced ripe olives
15 ounces Tomato sauce, divided
4 ounces Diced green chilies
2 teaspoons Garlic salt
12 (7 in.) corn tortillas
1 teaspoon Chili powder
⅛ teaspoon Bottled hot pepper sauce

Combine mashed beans, 1 cup cheese,/ onion, olives, ¾ cup tomato sauce, chilies and garlic salt taste. Mix well. Place about ⅓ cup bean mixture along center of each tortilla. Roll up and place in two 11-¾ x 7-½ x 1-¾-inch baking dishes. Combine remaining tomato sauce; spoon over filled tortillas. Sprinkle remaining cheese over sauce. Bake at 350 F. 15 to 20 minutes or until thoroughly heated.

Makes 12 enchiladas or 6 servings.

Copyright IDAHO BEAN COMMISSION P.O.Box 9433...Boise, Idaho 83707<Electronic format by Karen Mintzias>

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