12 corn tortillas
1 10-oz. can enchilada sauce
2 15-oz. cans cooked pinto beans (4 c.)
1 c. grated cheese
Oil a 9 x 13” pan and spread half the enchilada sauce in it. Add 6 tortillas, overlapping. Spread beans over. Top with remaining tortillas, then sauce, then cheese. 40 minutes at 350. 6 servings