Garlic Bean Enchiladas

• 2 Tablespoons Vegetable Oil
• 8 cloves Garlic, Thinly Sliced
• 2 cans (15 Oz. Size) White Beans, Drained And Rinsed
• 13 cups Water
• 1 whole Small Onion, Diced
• 1 dash Salt To Taste
• 1 dash Pepper To Taste
• 1 dash Garlic Powder, To Taste
• 1 dash Ground Cumin, to taste
• 12 whole 6 Inch Corn Tortillas
• 1/2 cups Vegetable Oil
• 1- 1/2 cup Pepper Jack Cheese, Shredded
• 1 jar Salsa Verde Salsa (16 Ounce Jar)

1. Preheat oven to 375.
2. In a medium saucepan, heat 2 Tablespoons of oil over medium heat.
3. Add the garlic and cook, stirring, until just golden, about 2 minutes.
4. Stir in the beans and cook for 1 minute, then stir in the water.
5. Cook, mashing the beans, until softened about 7 minutes.
6. Add onion and season to taste with salt, pepper, garlic powder and cumin.
7. Cook until onion softens and then let cool slightly.
8. Meanwhile, line a baking sheet with paper towels.
9. In a small skillet, heat the remaining 1/2 cup oil.
10. Fry each corn tortilla for 3 seconds on each side, then transfer to the prepared baking sheet to drain.
11. Place about 1/4 cup mashed beans on 1 tortilla and roll up to enclose; transfer to an oiled 9-by 13-inch baking dish.
12. Repeat with the remaining beans and tortillas.
13. Pour the salsa over the filled tortillas.
14. Sprinkle the cheese on top.
15. Bake until the cheese is melted and the salsa is bubbling, about 25 minutes.

vegetable oil, garlic, white beans, water, onion, salt, pepper, garlic, ground cumin, corn tortillas, vegetable oil, pepper, salsa

Taken from tastykitchen.com/recipes/main-courses/garlic-bean-enchiladas/ (may not work)