Chilada Beans

2          cups cooked*, drained blackeyes or one 16 oz. can, drained
1          frozen cheese enchilada
1          Butter (optional)

Let enchilada thaw at room temperature half an hour or so. Drain beans and empty into a shallow casserole. Dot with butter. Place enchilada on top of beans and cover lightly with a piece of foil. Bake at 375ºF. for about 20 to 25 minutes, or until the enchilada can be cut into 3 pieces. Bake, uncovered for 15 minutes longer. Serve immediately. Makes 3 servings.

Nutritional Information per Serving:
Calories-201, (From Fat-36%), Protein-9 g, Carbohydrate-26 g, Fat-8 g, Sodium-187 mg, Potassium-264 mg, Dietary Fiber-n/a, Calcium-34 mg, Iron-3 mg, Vitamin A-159 iu, Vitamin C-trace, Cholesterol- 10 mg

*For best results, soak and cook dry beans by preferred method.