Monday, July 26, 2010

Chipotle bean enchiladas

10 6inch corn tortillas
1 15 -ounce can pinto beans or black beans, rinsed and drained
1 tablespoon chopped chipotle pepper in adobo sauce
2 cups of shredded 4 cheese Mexican blend
1 10 ounce can of enchilada sauce

Grease a 2 quart rectangular baking dish
In a med bowl combine beans, chipotle pepper, 1 cup of cheese, and 1/2 can of enchilada sauce
Spoon about 1/4 cup of filling onto the tortilla. Roll up each tortilla,
Top with remaining enchilada sauce.
Cover with foil

Bake at 350 in oven for about 25 min. Remove foil. Sprinkle with remaining 1 cup of cheese
Bake, uncovered , for about 5 mins or until cheese melts

* When I made this we had fresh pinto beans and did not to the chipotle sauce-- Just because we did not have it :)

Top with sour cream :)