Pinto Bean Enchiladas with Olives ( vegan or vegetarian)

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Pinto Bean Enchiladas with Olives

 

1 2/3 cup cooked pinto beans, drained and mashed

2 cups shredded cheddar or jack cheese, divided or use soy cheese

1/2 cup chopped onion

2 1/4 oz sliced ripe olives

15 oz tomato sauce, divided

4 oz diced green chilies

2 tsp garlic salt

12 (7 in.) corn tortillas

1 tsp chili powder

1/8 tsp bottled hot pepper sauce, even tabasco will do

 

 

Combine mashed beans, 1 cup cheese, onion, olives, 3/4

cup tomato sauce, chilies and garlic salt to taste. Mix

well. Place about 1/3 cup bean mixture along center of

each tortilla. Roll up and place in two 11-3/4 x 7-1/2 x

1-3/4-inch baking dishes. Combine remaining tomato sauce;

spoon over filled tortillas. Sprinkle remaining cheese

over sauce. Bake at 350F 15 to 20 minutes or until

thoroughly heated. Makes 12 enchiladas or 6 servings.