Bean and Cheese Enchiladas
Serve these tasty bean and cheese enchiladas on a bed of shredded lettuce topped with sour cream, shredded cheese and sliced olives.
1 (16-ounce) can refried beans
1 cup coarsely chopped onion
1 1/2 cups sour cream
1 teaspoon ground cumin
1/2 teaspoon chili powder
1/8 teaspoon garlic powder
2 cups (8 ounces) shredded Wisconsin Sharp Cheddar cheese
8 small corn or flour tortillas
1 (16-ounce) can enchilada sauce
1/2 cup sliced black olives
- Stir together beans, onion, 1/2 cup sour cream, seasonings and 1 cup cheese. Spread about 1/3 cup of mixture down the center of each tortilla. Roll up.
- Pour a thin layer of enchilada sauce on bottom of 13x9 inch baking pan. Placed filled tortillas in pan. Cover with remaining sauce.
- Bake in a preheated oven at 350°F (175°C) for 15 to 20 minutes.
- Serve on a bed of shredded lettuce and top with remaining sour cream, cheese and olives.
Makes 4 servings.
Recipe provided courtesy of Wisconsin Milk Marketing Board, Inc.