From the Pantry Butler kitchen
Bean Enchiladas
Make this easy enchilada recipe tonight for a quick and healthy dinner. Serve it with Brazillian Rice on the side. USDA MyPlate Kitchen — In the Kitchen with Chef Stephanie Green — Arizona Nutrition Network (public domain), via myplate.food
Ingredients
- 4 cups canned pinto beans, low-sodium — 2 (15 ounce) cans
- 1/2 cup Monterey Jack cheese, reduced-fat
- 1 tablespoon chili powder
- 8 (6 inch) flour tortillas
- salsa — optional
Method
- Wash hands with soap and water.
- Place beans in a large bowl and mash coarsely with a fork or potato masher; stir in chili powder.
- Wrap tortillas in a damp paper towel.
- Microwave on high for 45 seconds, or until tortillas are soft and warm.
- Divide bean mixture among tortillas and spread down center of tortilla.
- Sprinkle cheese on bean mixture.
- Roll tortillas to enclose mixture.
- Spray a 9x13 inch baking dish with nonstick cooking spray Place enchiladas, seam side down, into baking dish.
- Cover with foil and bake at 350 °F for 20 minutes or until heated through.
- Serve warm with salsa.
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