| Bean Enchiladas
1 can of black beans or kidney beans, drained
1 medium onion, chopped
1 medium green pepper, cut into thin strips
1 teaspoon of olive oil
1 1/4 cup of picante sauce
8 corn tortillas
1 tomato, seeded and chopped
1/2 cup of shredded Monterey Jack cheese
1/2 cup of shredded lettuce |
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Mash half of the beans; set aside. Sauté onion and green pepper in oil until almost tender. Add 1/2 cup of the picante sauce, mashed and whole beans; heat through. Spoon about 1/3 cup mixture evenly down center of tortillas. Roll up. Place seam side down in lightly oiled 11 x 7 baking dish. Combine remaining 3/4 cup picante sauce and tomato; spoon over enchiladas. Cover tightly with foil and bake at 350ºF. until heated through, about 15 minutes. Uncover and sprinkle with cheese. Return to oven until cheese melts, about 5 minutes. Sprinkle with lettuce. Serve with additional picante sauce. Back to Enchilada Recipes |
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