MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Chipotle-Bean Enchiladas
Categories: Beans, Cheese, Chilies, Dairy
Yield: 5 servings

10 (6") corn tortillas
15 oz Can black or pinto beans;
- rinsed, drained
20 oz (2 cans) enchilada sauce
2 c Shredded Mexican cheese
- blend
1 tb Chopped chipotle in adobo
Sliced green onion

Preheat oven to 350+.F/175+.C.

Grease a 2 quart rectangular baking dish; set aside. Stack
tortillas and wrap tightly in foil. Bake tortillas about
10 minutes or until warm.

Meanwhile, for filling, in a medium bowl combine beans,
1/2 cup of the enchilada sauce, 1 cup of the cheese, and
the chile pepper. Spoon about 1/4 cup of the filling onto
one edge of each tortilla. Starting at the edge with the
filling, roll up each tortilla.

Arrange tortillas, seam sides down, in the prepared baking
dish. Spoon the remaining enchilada sauce over the
tortillas.

Bake, covered, about 25 minutes or until heated through.
Uncover; sprinkle with the remaining 1 cup cheese. Bake,
uncovered, about 5 minutes more or until cheese melts.
Sprinkle with sliced green onion.

Better Homes & Gardens | April 2015

MM Format by Dave Drum - 15 April 2015

Uncle Dirty Dave's Archives

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... Chocolate chip cookies: hazardous waist products!

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