Two bean enchiladas
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 12 | 6\" flour tortillas | |
| 1 | can | 15 oz kidney beans; drained |
| 1 | can | 15 oz red beans; drained |
| ½ | cup | Bell peppers; chopped |
| ½ | cup | Onions; chopped |
| 1 | 8 oz jar flavor taco sauce | |
| 1 | pack | Taco seasoning mix |
| 1½ | cup | Cheddar cheese; shredded |
Directions
Recipe by: Anita A. Matejka Preparation Time: 0:20 Preheat oven at 350. Prepare a baking sheet lightly with cooking spray. In a mixing bowl, combine beans, peppers, onions, half jar taco sauce, and taco seasoning mix. Spoon about ⅓ cup filling onto one end of each tortilla. Starting at the end with the filling, roll up each tortilla. Arrange tortillas, seam side down, on prepared pan.
Pour remaining taco sauce over tortillas. Cover with foil. Bake for 30 minutes. Remove foil, sprinkle with cheese. Bake, uncovered for 5 minutes more or until cheese melts.
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