3 Cheese Enchilada's
2 cans (16 ounces each) refried beans
1 jar (24 ounces) prepared salsa, divided
3 cups grated Cheddar, Monterey Jack andMozzarellacheese, divided
1/3 cup thinly sliced green onions
1/2 teaspoon ground cumin
12 (6-inch) four tortillas
Directions:Combine beans, 1 cup salsa, 1-1/2 cups cheese, green onions and cumininmedium bowl.Spread 1 cup salsa onto bottom of 13x9-inch baking dish.Spoon a heaping 1/3 cup bean mixture down the center of each tortilla.Placetortillas, seam side down, on salsa. Top with remaining salsa andcheese.Bake at 350° F for 30 minutes or until thoroughly heated. Serve withslicedblack olives, sliced green onions and sour cream, if desired.
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