Quick Bean & Cheese Enchiladas

Quick Bean & Cheese Enchiladas
Category
Yields1 Serving
 2 cups cooked Idaho pinto, pink or small red beans
 ½ cup bottled salsa or picante sauce
 8 corn tortillas
 ½ lb low-fat Cheddar cheese, divided
 20 oz can enchilada sauce
 shredded lettuce (optional for garnish)
 sour cream (optional for garnish)
1

Mash beans with salsa. Spoon bean mixture down center of each tortilla, dividing evenly. Cut half of cheese into 8 sticks. Place one stick over beans on each tortilla. Roll tortilla to enclose. Place seam-side down in greased shallow baking dish. Pour enchilada sauce over all. Grate remaining cheese and sprinkle over sauce. Bake in preheated oven, 350 degrees F. for 16 minutes. Top with lettuce and sour cream.

Nutrition Facts

0 servings

Serving size

This recipe brought to you by the Idaho Bean Commission.

Ingredients

 2 cups cooked Idaho pinto, pink or small red beans
 ½ cup bottled salsa or picante sauce
 8 corn tortillas
 ½ lb low-fat Cheddar cheese, divided
 20 oz can enchilada sauce
 shredded lettuce (optional for garnish)
 sour cream (optional for garnish)

Directions

1

Mash beans with salsa. Spoon bean mixture down center of each tortilla, dividing evenly. Cut half of cheese into 8 sticks. Place one stick over beans on each tortilla. Roll tortilla to enclose. Place seam-side down in greased shallow baking dish. Pour enchilada sauce over all. Grate remaining cheese and sprinkle over sauce. Bake in preheated oven, 350 degrees F. for 16 minutes. Top with lettuce and sour cream.

Notes

Quick Bean & Cheese Enchiladas
IngredientsDirections
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