Linda’s Bean Enchiladas
1 2/3 cups drained, cooked beans (red, pinto, or pink) – mashed 2 cups Mild Cheddar cheese, shredded 1/2 cup onion, chopped 1/4 cup olives, sliced 2 cups tomato sauce 4 to 6 oz. of Pueblo Green Chili or Roasted chilies 2 tsp. garlic salt 12 corn tortillas 1 tsp. chili powder 1/4 tsp. hot […]