Mexican

Cheesy Bean Enchildas is for Dinner.

Cheesy Bean Enchildas takes 10 minutes to prepare.

Cheesy Bean Enchildas takes 30 minutes to cook.

Cheesy Bean Enchildas makes 4 servings.

The ingredients for Cheesy Bean Enchildas are:

1/2 green bell pepper chopped
1/2 red bell pepper chopped
1/2 medium onion, chopped
1 clove garlic minced
1 tsp olive oil
1 1/2 cups cooked pinto beans with juice (for canned use 1 15 oz. can drained and rinsed with 1/4 cup water)
1/2 tsp chili powder
10 oz Old El Paso Enchilada sauce (divided)
1/2 cup cheddar cheese (divided)
1/4 cup part skim mozarella cheese
8 6 in. Mission white corn tortillas

Here is how you make Cheesy Bean Enchildas:

Preheat oven to 375*. Sautee peppers, onion and garlic in oil. When just tender add beans (and water if using canned) and chili powder. Bring to a boil and let simmer, mashing some of the beans. When the liquid is mostly cooked away add the mozarella, 1/4 cup of cheddar and 1/4 cup and 2 Tbsp of the enchilada sauce. Simmer stirring for a few minutes until thickened. Meanwhile warm the tortillas on a non-stick griddle or pan, putting on a plate and covering until the beans are done. Put 1/4 cup serving of bean mixture on each corn tortilla and fold over and place in a baking dish sprayed with cooking spray. Pour remaining sauce over enchiladas and sprinkle remaining cheddar over the top. Bake for 15-20 minutes until heated through and cheese is melted. Top with your favorite toppings (not included) and serve.Serving Size: 4 (2 enchiladas)Number of Servings: 4Recipe submitted by SparkPeople user LOSTINAYARN.

The nutritional information for Cheesy Bean Enchildas is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 481.7

• Total Fat: 8.2 g
• Cholesterol: 16.3 mg
• Sodium: 3,214.8 mg
• Total Carbs: 81.0 g
• Dietary Fiber: 10.5 g
• Protein: 15.1 g

Cheesy Bean Enchildas is Mexican cuisine.