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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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These are very yummy enchiladas with a creamy bean filling and cheesy topping. Inexpensive to make, wonderful if you're on a budget. Ingredients:
1 onion, chopped fine |
4 garlic cloves, minced |
3 tablespoons vegetable oil |
1 (16 ounce) can black beans, drained and rinsed |
1 (16 ounce) can pinto beans, drained and rinsed |
1 (15 ounce) can enchilada sauce |
1/2 cup salsa, plus more served with meal, if desired |
3 teaspoons cumin |
1/4 teaspoon salt |
1 -2 dash black pepper |
10 flour tortillas |
2 tablespoons water |
2 cups shredded monterey jack cheese |
Directions:
1. Heat oven to 350. Saute onion and garlic in oil until onions are softened.
2. Add 1/2 of each type of beans and mash with a potato masher, then add the remaining half of beans.
3. Add 1/2 of enchilada sauce, 1/2 cup salsa, cumin, and salt and pepper; simmer and mix on low heat for about 3 minutes or until heated through.
4. Fill each tortilla with about 3 tablespoons of 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.
5. Mix the 2 tablespoons of water with the remaining enchilada sauce and pour evenly over tortillas.
6. Sprinkle with remaining cheese and bake, covered, for about 15-20 minutes.
7. Serve with extra salsa if desired.
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