Bean and cheese enchiladas

Another "cool beans" recipe, I ended up with this recipe one night when I got too impatient with corn tortillas to make taquitos.  Corn tortillas are gluten free for my husband but are notorious for breaking and are very hard to work with!  So instead of hassling to fry these up individually, I dumped them all in a pan, topped with sauce, and decided to bake.  It's become an easy favorite and beans are oh so much cheaper than meat. (And no- we're not vegetarians).

Here is what you need...

1. Homemade pinto beans (or your fav canned beans).  Substitute black beans if you prefer.
2.  Grated cheese (I used cheddar)
3. Tortillas (I do flour for me and the boys and corn for Aaron)
4.  Enchilada sauce (I like red sauce for this one!)
*Amounts will vary depending on how many enchiladas you want to make.   I used about 4 cups of pintos, 2 cups of cheese, and one can of red enchilada sauce.  This filled 4 medium flour tortillas and about 6 or 7 small corn tortillas.

To prepare these:  

• Warm tortillas in microwave to make them a litlte pliable.  Fill with beans and cheese.  Roll up and place in a greesed pan.
• Top enchiladas with sauce and cheese.
• Cook at 350 until warmed thoroughly and cheese is melted (about 15 minutes)

Some side dishes could include: 

-Steamed veggies

-Rice

-Roasted yellow sweet potato

-Fruit

-Corn