ntil tender.
Add beans, enchilada sauce and green chiles.
Spoon 1/2 cup enchilada sauce into a greased 13\"
eans and 1 can red enchilada sauce in a bowl until
Preheat oven to 425\u00b0. Spoon 2/3 cup enchilada sauce in the bottom of ungreased 12 x 8-inch baking dish. Heat oil in skillet. Add onion, pepper and garlic. Cook and stir 2 to 3 minutes or until onions are tender. Combine onion mixture and beans. Spoon about 2 tablespoonfuls bean mix into each tortilla. Top with 2 tablespoonfuls of cheese and roll up. Place, seam side down, in enchilada sauce. Spoon remaining sauce over the top. Top with cheese. Bake for 15 to 20 minutes.
cilantro, and a tablespoon of enchilada sauce.
Now put together
Pour a little enchilada sauce on bottom of 9 x 12-inch casserole dish.
Layer 6 tortillas overlapping (can be softened in a little oil).
Spread out beans.
Sprinkle with cilantro and garlic salt.
Layer with 1 cup cheese.
Put another layer of 6 tortillas.
Pour can of green chili enchilada sauce over casserole. Bake at 325\u00b0 for 20 to 25 minutes.
Sprinkle with 1 cup of cheese, lightly covered with foil.
Bake until cheese topping is melted.
br>Spread half of the enchilada sauce over the bottom of
-10 oz. can of enchilada sauce, the cream cheese, sour
(For the bean mix you can add to
f brioche, and the Black Bean Hummus on the other slice
Rinse bean sprouts. Place first 7 ingredients (mung beans - tomato) in crockpot and cook on low for 8-10 hours.
Add spinach and lemon juice and cook on high for 20-30 minutes.
add 9 Bean Salad Dressing Mix to the Bean Mix. (recipe for salad
Set tofu in a bowl that will fit in a steamer basket, wok or deep wide pan; cover tofu.
Place on a rack over about 1-inch of boiling water in pan.
Cover and steam until hot, about 10 minutes.
Serve warm tofu, topped with Black Bean Sauce or honey.
/2 cup of the enchilada sauce over the bottom of
Preheat oven to 350. Prepare enchilada sauce according to package directions
br>In bowl, stir together enchilada sauce and tomato sauce; pour
pread a cup of the enchilada sauce in the bottom on
Mix ingredients together and heat in the microwave until everything is melted and mixed well.
If serving as a dip, place in crockpot on warm. Tastes even better if you make it up ahead of time, refrigerate 'til needed then reheat.
Note: When doubling the recipe, it's okay to use a 30 ounce can - you don't have to be exact with the measurements.
pray. Pour 1/2 cup enchilada sauce (reserve remaining for topping
re heated through and refried bean consistency.
Add taco seasoning