| Quick Bean & Cheese Enchiladas
2 cups of cooked Idaho Pinto beans
1/2 cup of bottled salsa
8 Corn tortillas
1/2 pound of Cheddar cheese, divided
20 ounces of Enchilada sauce
Shredded lettuce
Sour cream |
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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 350ºF. 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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