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    Pinto Bean Enchiladas

    Source of Recipe

    Sunday_Dinner@yahoogroups.com

    1 2/3 cup cooked pinto beans, drained and mashed
    2 cups shredded cheddar cheese, divided
    1/2 cup chopped onion
    2 1/4 oz sliced ripe olives
    15 oz tomato sauce, divided
    4 oz diced green chilies
    2-3 garlic cloves, minced
    12 (7 in.) corn tortillas
    1 tsp (I suggest more)chili powder
    1/8 tsp bottled hot pepper sauce

    Preheat oven to 350 degrees.
    Combine mashed beans, 1 cup cheese, onion, olives, 3/4
    cup tomato sauce, chilies and garlic salt to taste. Mix
    well. Place about 1/3 cup bean mixture along center of
    each tortilla. Roll up and place in two 11-3/4 x 7-1/2 x
    1-3/4-inch baking dishes. Combine remaining tomato sauce;
    spoon over filled tortillas. Sprinkle remaining cheese
    over sauce. Bake 15 to 20 minutes or until
    thoroughly heated.

    Makes 12 enchiladas or 6 servings.


 

 

 


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