Chipotle-Bean Enchiladas

Ingredients:

10 (6-inch) corn tortillas
1 (15-ounce) can pinto beans or black beans, rinsed and drained
1 Tablespoon chopped chipotle pepper in adobo sauce
2 cups shredded four-cheese Mexican-style blend (8-ounces)
2 (10-ounce) cans enchilada sauce

Directions:

1. Stack tortillas; wrap tightly in foil.

2. Bake in a 350°F oven for 10 minutes or until warm.

3. For filling, combine beans, chipotle, 1 cup of the cheese, and ½ cup of the enchilada sauce.

4. Spoon about ¼ cup filling onto one edge of each tortilla.

5. Roll up each tortilla.

6. Arrange tortillas, seam side down, in a greased 2-quart rectangular baking dish.

7. Top with remaining sauce.

8. Bake, covered, in a 350°F oven for 25 minutes or until heated through.

9. Sprinkle with remaining cheese.

10. Bake, uncovered, about 5 minutes more until cheese melts.

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