| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
|
Main dish |
12 |
Enchiladas |
INGREDIENTS
| 1 2/3 |
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 |
INSTRUCTIONS
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
<Electronic format by Karen Mintzias>
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/id_beans.zip
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