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8 enchiladas
Prep time:
10 minutes
Cooking time:
20 minutes


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


  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.


  • 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.