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Bean and Cheese Enchiladas

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Serves: 8

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All you need:

  • 1 (16 oz) can enchilada sauce, divided
  • 1 (15 oz) can Hy-Vee refried beans
  • 1 c. diced onion
  • 1/2 c. Hy-Vee sour cream
  • 1 tsp cumin
  • 1/2 tsp Hy-Vee chili powder
  • 1/8 tsp Hy-Vee garlic powder
  • 2 c. shredded Hy-Vee sharp cheddar cheese, divided
  • 8 fajita-size Hy-Vee flour tortillas
  • Hy-Vee black olives, optional
  • Shredded lettuce, optional

All you do:

  1. Preheat oven to 350 degrees. Pour a thin layer of enchilada sauce on bottom of 9-by-13-inch pan. Set aside.
  2. Stir together beans, onion, sour cream, chili powder, cumin, garlic powder and 1 cup cheese. Spread about 1/3 cup of mixture down the center of each tortilla. Roll up.
  3. Place filled tortillas in pan and cover with remaining enchilada sauce.
  4. Bake for 20 minutes, remove from oven. Cover with remaining cheese and heat an additional 5 minutes, or until cheese is melted. Serve with black olives and lettuce, if desired.

Daily Values:

15% vitamin A 30% calcium
4% vitamin C 10% iron

Nutrition Facts per serving:

Calories: 310 Protein: 12g
Carbohydrate: 31g Saturated Fat: 8g
Cholesterol: 40mg Sodium: 870mg
Dietary Fiber: 3g Sugars: 3g
Fat: 15g Trans fats: 0g
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