Ingredients
- 4 cups canned pinto beans, low-sodium (2 (15 ounce) cans)
- 1/2 cup Monterey Jack cheese, reduced-fat
- 1 tablespoon chili powder
- 8 (6 inch) flour tortillas
- salsa (optional)
Instructions
- Wash hands with soap and water.
- Place beans in a large bowl and mash coarsely with a fork or potato masher; stir in chili powder.
- Wrap tortillas in a damp paper towel. Microwave on high for 45 seconds, or until tortillas are soft and warm.
- Divide bean mixture among tortillas and spread down center of tortilla. Sprinkle cheese on bean mixture.
- Roll tortillas to enclose mixture.
- Spray a 9×13 inch baking dish with nonstick cooking spray
- Place enchiladas, seam side down, into baking dish.
- Cover with foil and bake at 350 °F for 20 minutes or until heated through.
- Serve warm with salsa.
Source: USDA / MyPlate