Prep Time: 10 minutes 

Cook Time: 20 minutes 

Ingredients 

• 2 cans (15 ounces each) pinto beans, drained and rinsed 
• 1 cup salsa 
• 1 ½ cups corn (fresh or frozen, or a 15-ounce can, drained and rinsed) 
• ½ cup chopped mild green chiles (4-ounce can) 
• ½ teaspoon garlic powder or 2 cloves garlic, finely chopped 
• 1 ½ cups shredded cheese 
• 8 whole wheat flour tortillas (10-inches) or 12 corn tortillas (6-inches) 
• 1 can (15 ounces) enchilada sauce 

Directions 

1. Wash hands with soap and water. 
2. Preheat oven to 350 degrees. Lightly oil or spray a 9 x 13-inch baking dish. 
3. Mix beans, salsa, corn, chiles, garlic and half of the cheese together in a bowl. 
4. Warm each tortilla in a dry skillet and stack them on a plate. 
5. Spoon about 1/2 cup of the bean mixture onto each tortilla. 
6. Roll the tortilla and place seam-side down in the baking dish. 
7. Pour enchilada sauce over the tortillas and sprinkle with remaining cheese. 
8. Bake for 15-20 minutes, or until hot. 
9. Refrigerate leftovers within 2 hours. 

Notes: 

• Substitute black beans or kidney beans for the pinto beans. 
• Cook your own dry beans. One can (15 ounces) is about 1 1/2 to 1 3/4 cups drained beans. 
• Try substituting cooked chicken or turkey for beans. 
• Topping ideas: hot sauce, avocado, black olives, green onion, lettuce, radishes, or low-fat plain yogurt or sour cream. 

Recipe and Photo Source: https://www.foodhero.org/recipes/easy-cheesy-enchiladas