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Bean enchiladas
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| Artist: |
_ |
| Categories: |
Entrees |
| Yield: |
12 |
| Rating: |
0 |
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Ingredients:
| 1 2/3
| cup | Drained cooked beans | | | -- (red, pink or pinto) | | | -- mashed | | 2
| cup | Shredded Cheddar cheese | | | -- divided | | 1/2
| cup | Chopped onion | | 2 1/4
| oz | Sliced ripe olives | | 15
| oz | Tomato sauce, divided | | 4
| oz | Diced green chilies | | 2
| tsp | Garlic salt | | 12
| | (7 in.) corn tortillas | | 1
| tsp | Chili powder | | 1/8
| tsp | Bottled hot pepper sauce |
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Procedures:
| 1 | Combine mashed beans, 1 cup cheese,/ onion, olives, ?cup tomato sauce, chilies and garlic salt taste. | | 2 | Mix well. | | 3 | Place about 1/3 cup bean mixture along center of each tortilla. | | 4 | Roll up and place in two 11-?x 7-?x 1-?inch baking dishes. | | 5 | Combine remaining tomato sauce; spoon over filled tortillas. | | 6 | Sprinkle remaining cheese over sauce. | | 7 | Bake at 350°F. | | 8 | 15 to 20 minutes or until thoroughly heated. | | 9 | Makes 12 enchiladas or 6 servings. |
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