Ole! Enchiladas

• Ingredients:
• 12 (6-inch) corn tortillas
• Enchilada Filling:
• 1 can (16 ounces) fat-free vegetarian refried beans
• 2 cups cooked rice
• 1/2 cup shredded reduced-fat or regular sharp cheddar cheese
• 1/2 cup medium-spicy or mild salsa
• 1/2 cup chopped fresh cilantro, plus additional for topping
• 1 can (2 1/4 ounces) sliced olives, drained Hot sauce to taste (optional)
• 1 can (16 ounces enchilada sauce, divided
• Toppings:
• 1 1/2 cups medium-spicy or mild salsa
• 1 cup shredded reduced-fat or regular sharp cheddar cheese
• 1 ripe avocado, peeled, pitted and cut into small chunks, optional

1. Preparation Time: Approximately 20 minutes
2. Cook Time: Approximately 45 minutes
3. Preparation:
4. Arrange the tortillas in 2 stacks and place in a cold oven. Heat the oven to 400u0b0F. Remove the tortillas after 10 minutes and cover with a warm damp towel.
5. Enchilada Filling: Mash the refried beans in a medium bowl with a fork. Add the rice, cheese, salsa, cilantro, olives and hot sauce, if desired. Coat the bottom of a 9- x 13-inch baking dish with a thin layer of enchilada sauce.
6. Place a tortilla on a cutting board and spoon a heaping about 1/3 cup filling over the center of a tortilla; roll it up. Set in the baking dish seam-side down. Fill the remaining tortillas and place them in the baking dish, squeezing them into place.
7. Toppings: Pour the remaining enchilada sauce over the rolled tortillas. Sprinkle 1 cup cheese evenly over the top. Bake, uncovered for 30 to 35 minutes until hot and bubbly. Let stand a few minutes before serving and, if desired garnish with a topping of diced avocado. Serve two enchiladas per person.
8. Nutritional Information Per Serving: Calories 420; total fat 10g (saturated fat 4.5g), cholesterol 20mg; sodium 860mg; carbohydrate 65g (fiber 10g); protein 19g

ingredients, corn tortillas, enchilada filling, vegetarian, rice, regular sharp, salsa, fresh cilantro, olives, enchilada sauce, toppings, salsa, regular sharp, avocado

Taken from www.epicurious.com/recipes/member/views/ole-enchiladas-50067951 (may not work)