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Bean and Cheese Enchiladas


Bean and Cheese Enchiladas

Ready in 30 minutes


1 15 oz. can kidney beans, drained and rinsed
1 4 oz. can green chile peppers, drained
1/2 cup frozen whole kernel corn, thawed
1 teaspoon chili powder
1/4 teaspoon salt
1/4 teaspoon ground cumin
2 cups shredded cheese
2 10 oz. cans mild enchilada sauce
8 6.5 inch tortillas


Heat oven to 375 degrees.

In large bowl, mix beans, chile peppers, corn, chili powder, salt, and cumin.

Slightly mash beans; stir to combine. Add 1 cup cheese.

In medium-size bowl, stir together two cans enchilada sauce.

Stir 1 cup of the enchilada sauce into bean mixture.

Spread 1/4 cup of the remaining enchilada sauce in 13x9x2 inch baking dish.

Brush one side of a tortilla with enchilada sauce.

Spoon 1/4 cup of the bean mixture in center on sauced side; roll up.

Place enchilada in baking dish.

Repeat with remaining tortillas and bean mixture.

Pour remaining enchilada sauce over top to cover.

Top with remaining 1 cup of cheese.

Bake at 375 degrees for 15 minutes.

If desired, garnish with cilantro.

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About Mohammad Daeizadeh

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