Baked Bean And Cheese Enchiladas

Ingredients

• 4 cups pinto beans (cooked, or two 15-ounce cans low sodium)
• 1/2 cup reduced-fat Monterey Jack cheese
• 1 tablespoon chili powder
• 8 6-inch flour tortillas
• Salsa (optional)

Method

1. 1 Place beans in a large bowl and mash coarsely with a fork or potato masher; stir in chili powder.
2. 2 Wrap tortillas in a damp paper towel. Microwave on high for 45 seconds, or until tortillas are soft and warm.
3. 3 Divide bean mixture among tortillas and spread down center of tortilla. Sprinkle cheese on bean mixture.
4. 4 Roll tortillas to enclose mixture.
5. 5 Spray a 9x13-inch baking dish with non-stick cooking spray.
6. 6 Place enchiladas, seam side down, into baking dish. Cover with foil and bake at 350°F for 20 minutes or until heated through.
7. 7 Serve warm with salsa.