7 Tortillas
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. Pur enchilada sauce on top, and sprinkle with remaining cheese.

Serve with salsa and chopped lettuce (sour cream if you like).

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