Bean Enchiladas

Serves:

Ingredients:

1 3/4 c Drained cooked beans
-- (red, pink or pinto)
-- mashed
2 c Shredded Cheddar cheese
-- divided
1/2 c Chopped onion
2 1/4 oz Sliced ripe olives
15 oz Tomato sauce, divided
4 oz Diced green chilies
2 ts Garlic salt
12 (7 in.) corn tortillas
1 ts Chili powder
1/8 ts Bottled hot pepper sauce

Method:

Combine mashed beans, 1 cup cheese,/ onion, olives, 3/4 cup tomato sauce, chilies and garlic salt 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 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