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Post by Loupy on May 6, 2012 15:33:01 GMT -7
Bean and Cheese Enchiladasby Tiffany @ eatathomecooks.com/Ingredients: 2 cans pinto beans, drained and rinsed* 1 Tbs. butter 15 oz can tomato sauce 1 packet of taco seasoning (1/4 cup)10 oz can enchilada sauce2 cups shredded cheese (I used Monterey Jack and cheddar)8 flour tortillasInstructions:Mash the beans in a bowl. Melt the butter in a skillet. Stir in the beans, half the can of tomato sauce and the taco seasoning. Cook until hot and bubbly.Mix the enchilada sauce with the remaining tomato sauce. Pour a bit in the bottom of a 9×13 inch pan and spread it around. This will help keep the enchiladas from sticking.Spread some beans on a tortilla and top with shredded cheese. Roll up and place in the pan. Fill the rest of the tortillas. Pour the sauce over the top and add more cheese to the top. Bake at 350 degrees for 30 minutes.*Loupy's note..I used 2 cans of fat free refried beans. You can use one can of pinto beans and one of refried beans for more texture.Copyright © 2012 All rights reserved
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Post by Loupy on Apr 15, 2013 20:15:44 GMT -7
Made these on 4-15-2013.
Just got done eating my enchiladas. Wow, they were yummy. I did add some red pepper flakes to the mix, and did not need all the tomato and enchilada sauce and they were wonderful. (Will save the sauce to use with tomorrows leftovers.) Also, I do not care for flour tortillas so I used white corn tortillas. These were awesome.
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