Pinto Bean Enchiladas


1 2/3 cup cooked pinto beans, drained and mashed
2 cups shredded cheddar cheese, divided
1/2 cup chopped onion
2 1/4 oz sliced ripe olives
15 oz tomato sauce, divided
4 oz diced green chilies
2 tsp garlic salt
12 (7 in.) corn tortillas
1 tsp chili powder
1/8 tsp bottled hot pepper sauce


Combine mashed beans, 1 cup cheese, onion, olives, 3/4 cup tomato sauce, chilies and garlic salt to taste. Mix well. Place about 1/3 cup bean mixture along center of each tortilla. Roll up and place in two 11-3/4 x 7-1/2 x 1-3/4-inch baking dishes. Combine remaining tomato sauce; spoon over filled tortillas. Sprinkle remaining cheese over sauce. Bake at 350 F 15 to 20 minutes or until thoroughly heated. Makes 12 enchiladas or 6 servings.

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