Pinto Enchiladas - cooking recipe

Ingredients

1 c. cooked brown rice
3 c. cooked pinto beans with 1 c. juice
1 tsp. paprika
1 tsp. garlic powder
1 tsp. onion powder
12 corn tortillas
tomato sauce
Pimiento Cheese Spread
1 tsp. paprika
1 tsp. cumin
1 tsp. salt

Preparation

Combine first 7 ingredients and mash by hand or electric mixer.
Heat through.
Fill tortillas with bean filling.
Place, seam side down, in 13-inch baking dish, which has been sprayed with Pam.
Cover the top only small amount of tomato sauce.
Bake for 25 minutes at 325\u00b0 or until heated through.
Top with tomato sauce and Pimiento Cheese Spread.
Serves 6.