Bean Enchiladas

Ingredients

• 3 ½ cups cooked pinto beans (or two 15-ounce cans of low-sodium
• pinto beans)
• 1 tablespoon chili powder
• ½ cup low-fat shredded cheese, such as Monterey Jack
• 8 (6-inch) whole wheat tortillas
• Salsa (see Fresh Salsa recipe)

Instructions

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.
4. 4
   Sprinkle cheese on bean mixture. Roll tortillas to enclose mixture. Spray a 9-inch x 13-inch baking dish with nonstick cooking spray. Place enchiladas, seam side down, into baking dish.
5. 5
   Cover with foil and bake at 350ºF for 20 minutes or until heated through. Serve warm with salsa.