Pinto Enchiladas

1. 1

   Steam chopped vegetables in a small amount of water in a skillet.

2. 2

   Add the cooked rice, pinto beans, bean juice, garlic powder, salt and cumin.

3. 3

   Heat thoroughly.

4. 4

   Dip each tortilla in hot tomato sauce (see tomato sauce recipe) to soften.

5. 5

   Fill tortilla with 2 tablespoons of the rice-bean mixture.

6. 6

   Roll up and put into a 13-inch baking dish.

7. 7

   Cover with tomato sauce.

8. 8

   Top with Cashew-Pimento Cheese Sauce (see recipe).

9. 9

   Bake at 350u00b0 for 30 minutes.

10. 10

    Baste occasionally during baking or cover with foil to prevent enchiladas from drying out.

No nutritional information available.

No additional tips available.