1 (15 oz.) can red kidney beans, drained and rinsed
1 tsp. chili powder
1/4 tsp. cumin
1/4 tsp. salt
2 1/2 cups shredded pepper jack cheese, divided
1 (10 oz.) can hot enchilada sauce
1 (10 oz.) can mild enchilada sauce
8 to 10 fajitas size flour tortillas (small)

Preheat oven to 375°F.

Mix beans, chili powder, cumin and salt in a bowl. Slightly mash beans; stir to combine. Add 1 1/2 cups of cheese.

Mix both cans of enchilada sauce in a bowl. Stir 1 cup into bean mixture. Spread 1/4 cup of sauce in 13x9-inch baking dish.

Brush one side of tortilla with sauce. Spoon 1/4 cup bean mixture in center on sauced side; roll up; place, seam side down in dish. Repeat with remaining tortillas and bean mixture. Pour remaining enchilada sauce over top to cover. Top with remaining cheese.

Bake at 375°F for 15 minutes.

Submitted by: Jessica