Bean enchiladas
12 Enchiladas
Ingredients
| Quantity | 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 |
Directions
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>