Bean Enchiladas

Submitted by Louisa from MT

"A Vegetarian version of the popular Mexican entree."

Ingredients:
1 3/4 cups dried pinto beans
8 cups water
2 cloves garlic, minced
1 bay leaf
1/2 cup water
2 teaspoons chili powder
12 (6 inch) corn tortillas
1 cup shredded reduced fat cheddar cheese
3/4 cup fat free sour cream
1/4 cup chopped green onions

Sauce:
48 ounces no salt added tomato sauce
8 ounces chopped green chilies, undrained
3/4 cup chopped green onions
1 tablespoon chili powder
2 teaspoons dried oregano
1 clove garlic, minced

Directions:
Sauce: combine all ingredients and mix well. Refrigerate until ready to use.

Wash beans and soak overnight at room temperature. Discard soaking water and place beans in a large pot. Add 8 cups water, garlic, bay leaf and bring to boil. Cover, reduce heat and simmer for 1 1/2-2 hours or until beans are tender. Drain beans and discard bay leaf. Place beans in a large shallow bowl and mash with a potato masher or fork. Stir in 1/2-cup sauce mixture, 1/2-cup water and chili powder and mix well.

Place 1 cup sauce in a small nonstick skillet and heat over medium heat. Place 1 tortilla in the sauce and heat until it becomes pliable. Spread 1/4 cup bean mixture down the center of the tortilla. Top with 1 tablespoon shredded cheese, loosely roll and place seam side down in a baking dish sprayed with nonstick cooking spray. Repeat with remaining tortillas.

Pour remaining tomato sauce over tortillas and cover and bake at 350 for 20 minutes or until heated through. Top with remaining cheese and bake uncovered for 5 minutes. Top with green onions and serve with sour cream.

Groups:
Mexican, Vegetarian

Preparation Time:
Overnight

Cooking Time:
2-2 1/2 hours

Servings:
6