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Bean and Cheese Enchiladas
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1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
1 cup shredded mozzarella cheese
1 can (16 ounces) refried beans
1 jar (24 ounces) of your favorite salsa
1/2 cup chopped green onions
1 teaspoon ground cumin
12 flour tortillas
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In a bowl, combine the refried beans, 1 cup of the salsa, 1/2 cup of each cheese, green onions and cumin. Mix
well. Divide the mixture between the tortillas and roll up.
Add 1 cup of the salsa to the bottom of a 13x9-inch baking pan. Place the enchiladas, seam side down, on top of the salsa. Pour any remaining salsa over the top, and then
top with the remaining cheeses.
Bake at 350 degrees F for 25 to 30 minutes.
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Top with additional green onions and a dollop of sour cream, if desired.
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