Bean & Cheese Enchiladas – The Bean Institute
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at beaninstitute.com.
Cooking tools:
- Oven
- Skillet
- Baking dish
- Colander
- Can opener
- Potato masher
- Mixing bowl
- Measuring cup
- Measuring spoon
- Spoon
- Fork
- Aluminum foil
- Cutting board
- Chef's knife
Ingredients
- 1 green pepper (chopped)
- 1 large onion (chopped)
- 1 teaspoon vegetable oil
- 2 cups cooked kidney or pinto beans (or one 15½-ounce can)
- 2 tablespoons chili powder
- ½ teaspoon garlic powder (or dry or fresh minced garlic)
- 1 teaspoon salt (optional)
- 1½ cups (12-ounce can) tomato sauce (may use taco or enchilada sauce)
- ½ cup low fat cottage cheese
- 8 large corn tortillas
- 1 tablespoon chili powder
- ¼ teaspoon garlic powder (or dry or fresh minced garlic)
- ¾ teaspoon onion powder
- 1 cup grated cheddar cheese
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