Bean connoisseurs will appreciate the characteristic taste and texture talents of pinto and kidney combined within this ancient Indian entrant. Versatility of this variety is limited only by your imagination: take them for a dip: enlist them for creative Mexican food construction: they even taste good straight!
Ingredients
Directions
Mix first five ingredients together. Add 2 tablespoons. enchilada sauce.
Moisten tortillas in warmed enchilada sauce. Fill tortilla with mixture and roll.
Place in greased 6½ inch by 6½ inch pan with the opening of the roll down.
Any remaining sauce should be poured on top of the enchiladas once the pan is filled. Place cheeses on top and bake at 300℉ (150℃) for 35 to 40 minutes.
- “Anasazi” is a Navajo word meaning “ancient one." Anasazi beans have been found in many southwestern Indian dwellings.
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