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Serves 5


  • onion, diced
  • 1 cupcelery, diced
  • 4 15 oz canspinto beans, or kidney; drained and rinsed
  • 1 packagetaco seasoning
  • 1 bunchgreen onions, sliced
  • 1 16 oz canenchilada sauce, green or red
  • 2 cupscheddar cheese, or pepperjack; shredded
  • 1 bunchcilantro, chopped
  • 2 tbspcooking oil
  • tomato, diced
  • 12 tortillas, corn


  • sour cream, low-fat
  • salsa
  • jalapeno pepper
  • olives, sliced


  1. Pre-heat a large saute pan over medium heat.
  2. Once hot, add 2TBSP Vegetable Oil
  3. Add the diced onion and diced celery and saute for 2 minutes.
  4. Add the rinsed and drained Pinto Beans, taco seasoning mix, and ½ cup enchilada sauce, half of the sliced green onion. Cook for an additional 2 minutes stirring to blend all ingredients. Remove from heat, and set aside.
  5. Add half of the sliced green onion, 1 cup shredded cheese and half of the chopped cilantro to the Pinto Beans and mix well, and set aside.
  6. Pre-heat oven to 375 degrees.
  7. Add 2 Tbsp. canola oil to a large pan over medium heat. Add 1 large diced onion and 4 stalks diced celery and sauté for 2 min.
  8. Stir in 4 (15 oz) cans drained and rinsed pinto beans, ½ cup enchilada sauce, 1 package taco seasoning mix, and ½ bunch thinly sliced green onions. Cook for 2-4 min, or until beans are warmed.
  9. Stir in the other ½ bunch of thinly sliced green onions, 1 (4 oz) can drained sliced olives, 1 cup shredded cheddar cheese, and ½ cup chopped cilantro. Remove pan from heat.
  10. Pour ½ cup enchilada sauce into the bottom of a large baking dish. Scoop 1-2 Tbsp. pinto bean mixture into corn tortillas and roll tightly. Place tortilla seam-side-down in baking dish and repeat with remainder of corn tortillas. Pour an additional ½ enchilada sauce on top of dish and sprinkle with ½ cup shredded cheddar cheese.
  11. Bake for 20-25 min, or until cheese is bubbly and edges of corn tortillas are slightly browned. Remove from oven and sprinkle with ½ cup fresh cilantro. Serve and enjoy!