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Receta Bean Enchiladas
by CookEatShare Cookbook

Bean Enchiladas
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  Raciónes: 8

Ingredientes

  • 1 can black beans or possibly kidney beans, liquid removed
  • 1 med. onion, minced
  • 1 med. green pepper, cut into thin strips
  • 1 teaspoon extra virgin olive oil
  • 1 1/4 c. picante sauce
  • 8 corn tortillas
  • 1 tomato, seeded and minced
  • 1/2 c. shredded Monterey Jack cheese
  • 1/2 c. shredded lettuce

Direcciones

  1. Mash half of beans; set aside. Saute/fry onion and green pepper in oil till almost tender. Add in 1/2 c. of the picante sauce, mashed and whole beans; heat through. Spoon about 1/3 c. mix proportionately down center of tortillas. Roll up. Place seam side down in lightly oiled 11 x 7 baking dish. Combine remaining 3/4 c. picante sauce and tomato; spoon over enchiladas. Cover tightly with foil and bake at 350 degrees till heated through, about 15 min. Uncover and sprinkle with cheese. Return to oven till cheese melts, about 5 min. Sprinkle with lettuce. Serve with additional picante sauce.