Thursday, October 27, 2011

Cheesy Bean Enchiladas

Cheesy Bean Enchiladas


1 onion, chopped fine
4 garlic cloves, minced
2 cans black beans, drained and rinsed
1 can pinto beans, drained and rinsed
Enchilada Sauce
1/2 cup salsa, plus more served with meal, if desired
3 teaspoons cumin
6 whole wheat flour tortillas
2 cups shredded monterey jack cheese

Heat oven to 350.

Saute onion and garlic in oil until onions are softened.  Add 1 can of each type of beans and mash with a potato masher, then add the remaining black beans.  Add 1/2 of enchilada sauce, 1/2 cup salsa, cumin; simmer and mix on low heat for about 3 minutes or until heated through.

Fill each tortilla with bean mixture and a sprinkle of cheese and roll up leaving ends open, arranging seam side down in a greased 9 x 13 inch baking dish.

Sprinkle with remaining cheese and bake, covered, for about 15-20 minutes.

Based on this recipe.