Quick bean 'n' cheese enchiladas
8 Enchiladas
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Cooked Idaho Pinto beans OR Pink or Small Red Beans |
| ½ | cup | Bottled salsa OR- picante sauce |
| 8 | Corn tortillas | |
| ½ | pounds | Cheddar cheese, divided |
| 20 | ounces | Enchilada sauce |
| Shredded lettuce | ||
| Sour cream | ||
Directions
Mash beans with salsa. Spoon beans down center of each tortilla, dividing evenly Cut half of cheese into 8 sticks. Place 1 stick over beans on each tortilla. Roll tortilla to enclose cheese and beans.
Place, seam-side down, in greased shallow baking dish. Pour enchilada sauce over all. Grate remaining cheese and sprinkle over sauce. Bake in preheated 350-degree F oven for 15 to 18 minutes. Garnish with lettuce and sour cream. Makes 8 enchiladas.
Copyright IDAHO BEAN COMMISSION P.O.Box 9433...Boise, Idaho 83707<Electronic format by Karen Mintzias>