Black Bean Enchiladas.

Name: Black Bean Enchiladas.
Ingredients: 11 1/2 ounces cream of mushroom soup; 11 1/2 ounces black beans; 11 1/2 ounces enchilada sauce; 1 cup salsa; 1/2 small yellow onion; 1/4 cup black olives, sliced; 1 cup colby-monterey jack cheese, shredded; 1 (10 inch) package whole wheat tortillas

8 ingredients

6 steps

Ingredients

11 1/2 ounces cream of mushroom soup
11 1/2 ounces black beans
11 1/2 ounces enchilada sauce
1 cup salsa
1/2 small yellow onion
1/4 cup black olives, sliced
1 cup colby-monterey jack cheese, shredded
1 (10 inch) package whole wheat tortillas

Directions

1

Mix together soup, beans, sauce, salsa, 1/2 cup of cheese, olives, and onions.
2

Coat casserole dish with some of the mix.
3

Fill tortillas with a few spoons of the mixture, roll up and line in the casserole dish.
4

Pour excess over top so it doesn't burn.
5

Top with remaining cheese.
6

Bake at 375* for 20 minutes.