Bean and Cheese Enchiladas |
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1 green pepper, chopped
1 large onion, chopped
1 Tbsp. vegetable oil
2 cups cooked kidney or pinto beans
1 Tbsp. chili powder
1/2 tsp. garlic powder
1 tsp. salt (optional)
1 12-oz. can (1 1/2 cups) enchilada sauce
8 corn tortillas
1 cup grated cheddar cheese
- Cook green pepper and onion in oil until soft.
- Mash beans and combine with green pepper, onion, chili powder, garlic powder and salt. Mix well.
- Spoon about 1/2 cup enchilada sauce into a 9x12-inch baking dish and spread to cover pan.
- Warm tortillas in a dry skillet over medium heat.
- Dip tortillas in remaining enchilada sauce.
- Place 1/4 cup bean mixture on each tortilla. Roll up and place in baking dish, seam-side down.
- Pour remaining sauce over enchiladas and sprinkle with cheese.
- Bake at 350 degrees for 25 minutes until cheese melts.
Makes 8 servings.
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