• Cooking Time: 45 minutes
  • Servings:
  • Preparation Time: 25 minutes


  • 1 onion
  • 3 cloves garlic
  • 1/2 lb. Monterey Jack cheese
  • 1/4 lb. bacon
  • 2 1lb cans pinto beans
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 2 10 oz cans enchilada sauce
  • 8 flour tortillas


  • Heat the oven to 350 degree. Grease a rectangular baking dish. Chop the onion and mince the garlic. Grate the cheese. Cut the bacon crosswise nto 1/4' pieces and cook over low heat, stirring occasionally, until bacon is browned, about 10 minutes. Drain on paper towels. Pour off all but 2 Tbs. fat. Add the onion and cook until soft, about 2 minutes. Add the garlic and cook 1 minute.
  • Drain the beans, reserving the liquid. Add the beans to the pan with the salt, pepper and 1/4 cup of the bean liquid. Cook and mash until amost smooth, 5 to 10 minutes. Heat the sauce. Put 1/8 of the beans in a strip on each tortilla. Top with 2 Tbs. of the cheese and with 1/8 of the bacon. Roll up the tortillas and put in the prepared dish. Pour the sauce over the enchiladas and sprinkle with the remaining cheese. Bake until hot and bubbly, about 20minutes


Grandma's Kitchen

Categories: Creamy 
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