| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
|
Main dish |
8 |
Enchiladas |
INGREDIENTS
| 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 |
INSTRUCTIONS
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.
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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