30 oz can pinto beans, drained and rinsed
16 oz can fat free refried beans
1 small can mild green chilies
2 cups reduced fat colby jack cheese, shredded
1/2 can enchilada sauce
Mix pinto beans, refried beans, chilis, and cheese in a bowl (set aside some of the cheese to sprinkle on top). Lay tortillas flat, and spoon about 3/4 c filling (more or less, depending on tortilla size). Roll them up, and line in a Pam’ed baking dish. Pour enchilada sauce on top, and sprinkle with remaining cheese.
Serve with salsa and chopped lettuce (sour cream if you like).