Quick Bean and Cheese Enchiladas

2 c Cooked Idaho Pinto beans OR Pink or Small Red Beans

1/2 c Bottled salsa -OR- picante sauce

8 Corn tortillas

1/2 lb Cheddar cheese, divided

20 oz Enchilada sauce

Shredded lettuce

Sour cream

Mash beans with salsa. (Potato masher or ricer will work nicley for this. When making large quantities for a restaurant we used and electirc drill with a long shaft attached to the mixer of a milk shake mackine so if you have a home one it might work well too)

Spoon beans down center of each tortilla, dividing evenly.

Cut half of cheese into 8 sticks.

Place 1 stick over beans on each tortilla.

Roll tortilla to enclose cheese and beans.

Place, seam-side down, in greased shallow baking dish.

Pour enchilada sauce over all.

Grate remaining cheese and sprinkle over sauce.

Bake in preheated 350-degree F oven for 15 to 18 minutes.

Garnish with lettuce and sour cream.

Makes 8 enchiladas.