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1 2/3 c Drained cooked beans - (red, pink or pinto) - mashed
2 c Shredded Cheddar cheese - divided
1/2 c Chopped onion
2 1/4 oz Sliced ripe olives
15 oz Tomato sauce, divided
4 oz Diced green chilies
2 ts Garlic salt
12 (7 in.) corn tortillas
1 ts Chili powder
1/8 ts Bottled hot pepper sauce
Combine mashed beans, 1 cup cheese,/ onion, olives, 3/4 cup tomato
sauce, chilies and garlic salt taste. Mix well. Place about 1/3 cup
bean mixture along center of each tortilla. Roll up and place in two
11-3/4 x 7-1/2 x 1-3/4-inch baking dishes. Combine remaining tomato
sauce; spoon over filled tortillas. Sprinkle remaining cheese over
sauce. Bake at 350 F. 15 to 20 minutes or until thoroughly heated.
Makes 12 enchiladas or 6 servings.
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