Bean and Cheese Enchiladas

found on good stuff Maynard

Ingredients

2 cans pinto beans, drained and rinsed
1 Tablespoons. butter
15 oz can tomato sauce
1 recipe for taco seasoning (below) OR 1 packet of taco seasoning mix
1 recipe for enchilada sauce (below) OR 10 oz can enchilada sauce
2 cups shredded cheese (I used Monterey Jack and cheddar)
18 flour tortillas
Directions

1. Put taco seasoning*, butter, beans and half the can of tomato sauce in a pan. Heat on medium, mash the beans and mix everything together.

2. Mix the enchilada sauce spices & water with the remaining tomato sauce. Pour a bit in the bottom of a 9×13 inch pan and spread it around. This will help keep the enchiladas from sticking.

4. Spread some mashed beans on each tortilla and top with shredded cheese. Roll up tightly and place in the pan. (Yes, I managed to get all 18 tortillas in the pan.)

5. Pour the sauce over the top and add more cheese to the top. Bake at 350 degrees for 30 minutes