Ingredients

• 2 cans (15 ounces each) pinto beans, drained and rinsed
• 1 cup salsa
• 1 1/2 cups corn (fresh or frozen, or a 15-ounce can drained and rinsed)
• 1/2 cup chopped mild green chiles (4-ounce can)
• 1⁄2 teaspoon garlic powder or 2 cloves garlic, finely chopped
• 1 1/2 cups shredded cheese
• 8 whole-wheat flour tortillas (10-inches) or 12 corn tortillas (6-inches)
• 1 can (15 ounces) enchilada sauce

Directions

1. Preheat oven to 350 °F. Lightly oil or spray a 9 x 13-inch baking dish.
2. Mix beans, salsa, corn, chiles, garlic and half of the cheese together in a bowl.
3. Warm each tortilla in a dry skillet and stack them on a plate.
4. Spoon about 1/2 cup of the bean mixture onto each tortilla.
5. Roll the tortilla and place seam-side down in the baking dish.
6. Pour enchilada sauce over the tortillas and sprinkle with remaining cheese.
7. Bake for 15 to 20 minutes, or until hot.
8. Refrigerate leftovers within 2 hours.

Notes:

• 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.