| 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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