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Quick Bean 'n' Cheese Enchiladas

Yield: 8 Enchiladas

Ingredients and directions for this recipe

2 c Cooked Idaho Pinto beans
-OR Pink or Small Red Beans
1/2 c Bottled salsa
-OR- picante sauce
8 Corn tortillas
1/2 lb Cheddar cheese, divided
20 oz Enchilada sauce
Shredded lettuce
Sour cream

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.

See also:
Previous recipe Quick Bbq Sauces
Next recipe Quick Bean And Pasta Soup With Crostini

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