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Easy Cheesy Enchiladas

Hot and bubbly from the oven; enjoy this dish on a cool fall evening. Serve with salad and a cold beverage.

  • 2 cups Monterey Jack Cheese shredded
  • 1/2 tsp Oregano, Mediterranean
  • 2 Tbsp Chili Powder
  • 1 Tbsp Beef Soup Base
  • 3-1/2 cups Water
  • 3/4 cup Black Bean Flour
  • 1 cup Tomato Sauce
  • 2 cups Pinto Beans cooked
  • 1/4 tsp Tabasco Sauce
  • 12 Corn Tortillas
  • 1 cup Onion chopped


Preheat oven to 400 degrees, set aside a 9" x 13" baking dish.

Simmer onions, tomato sauce and seasonings in water for 3-5 minutes. Whisk in black bean flour and cook for 1 minute. Add cooked pinto beans and hot sauce. Cook for an additional 2-3 minutes.

Ladle some sauce into the bottom of baking dish, layer 3 tortillas and some cheese. Repeat with layering process until sauce, cheese and tortillas are used up. Ending with sauce and cheese on top of baking dish.

Bake for 20-30 minutes until bubbly and heated through. Garnish with cilantro and chopped tomatoes. Serve with a cold salad.

Makes 12 Servings.

Easy Cheesy Enchiladas


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Products Used in this Recipe

Flours & Meals
Black Bean Flour

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Grains Beans Seeds
Pinto Beans

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