Bean and Cheese Enchiladas

These were a great way to use up left over pinto beans.

Ingredients:

• 4 thick slices of pepper jack cheese
• 1 cup left over pinto beans, mashed up in a mortar and pestle.
• 4 corn tortillas
• 1 egg
• 1/4 cup milk
• 1 teaspoon chile powder
• oil to fry the tortillas
• pico de gallo to serve

Directions:

• In a shallow bowl whisk together egg, milk and chile powder.
• Heat oil on a griddle on medium high heat.
• Dip each side of a corn tortilla in the egg and milk mixture.
• Fry for about 10 seconds on each side.
• Drain on paper towels.
• Repeat with each of the other three tortillas.
• Put two tortillas on each plate and place 1/4 cup of pinto beans on one half of each and one thick slice of pepper jack cheese on top of each.
• Fold over the tortillas.
• Repeat with the other two tortillas.
• Heat the enchiladas in the microwave for about 30 seconds to melt the cheese, or else place under a broiler.
• Serve with pico de gallo.