Categories: Mexican
Ingredients
- 2 cans pinto beans, drained & rinsed
- 1 Tbs butter
- 1 15 oz can tomato sauce
- 1 pkg taco seasoning
- 1 10 oz can enchilada sauce
- 2 cups shredded Monterey Jack cheese
- 8 flour tortillas
Directions
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Mash the beans in a bowl.
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Melt the butter in a skillet.
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Stir in the beans, half the can of tomato sauce, and the taco seasoning.
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Cook until hot and bubbly.
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Mix the enchilada sauce with the remaining tomato sauce.
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Pour a bit in the bottom of a 9×13″ pan and spread it around.
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Spread some beans on a tortilla and top with shredded cheese.
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Roll up and place in the pan.
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Fill the rest of the tortillas.
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Pour the sauce over the top and add more cheese to the top.
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Bake at 350 for 30min.