Bean Enchiladas

By | September 11, 2014
Bean Enchiladas
Yields 2
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  1. 3 1/2 cups cooked pinto beans (or two 15-oz cans of low-sodium pinto beans)
  2. 1 Tablespoon chili powder
  3. 1/2 cup low-fat shredded cheese, such as Monterey Jack
  4. 8 6-inch flour tortillas
  5. Salsa (optional)
  1. Place beans in a large bowl and mash coarsely with a fork or potato masher; stir in chili powder.
  2. Wrap tortillas in a damp paper towel. Microwave on HIGH for 45 seconds, or until tortillas are soft and warm.
  3. Divide bean mixture among tortillas and spread down center of tortilla. Sprinkle cheese on bean mixture.
  4. Roll tortillas to enclose mixture.
  5. Spray a 9-inch x 13-inch baking dish with nonstick cooking spray.
  6. Place enchiladas, seam side down, into baking dish.
  7. Cover with foil and bake at 350 degrees for 20 minutes or until heated through.
  8. Serve warm with salsa.
Adapted from USDA's Food Stamp Nutrition Connection
Adapted from USDA's Food Stamp Nutrition Connection
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