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
Steps:
Heat oven to 350. Saute onion and garlic in oil until onions are softened.
Add 1/2 of each type of beans and mash with a potato masher, then add the remaining half of beans.
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.
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.
Mix the 2 tablespoons of water with the remaining enchilada sauce and pour evenly over tortillas.
Sprinkle with remaining cheese and bake, covered, for about 15-20 minutes.
Preheat oven to 375 degrees. Heat 2 TBL oil over medium heat and cook garlic, stirring, until golden (2 min). Stir in beans and cook for 1 min. Stir in water/chicken broth and cook beans … From recipes.sparkpeople.com
5/5 (2)Calories 237 per servingServings 6
GARLICKY BEAN ENCHILADAS | TASTY KITCHEN: A HAPPY …
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5/5 (2)
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