Simple Bean and Cheese Enchiladas | Oregonian Recipes
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Ingredients
- 6 white or yellow corn tortillas, at room temperature (see Cook's Notes)
- 1 can (15 ounces) vegetarian refried beans
- 1 cup finely shredded Mexican-blend cheese
- 12 ounces prepared salsa (about 1 1/2 cups) (see Cook's Notes)
- Optional toppings: sour cream, lettuce, chopped fresh tomatoes
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