Cheesy Bean Enchiladas

poniedziałek, 3 lutego 2014

Cheesy Bean Enchiladas

Time: 30 mins

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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