Four Bean Enchiladas

11 ingredients
11 steps

Ingredients

  • 16 (6 inch) corn tortillas
  • 1 (15 oz.) can red kidney beans, rinsed and drained
  • 1 (15 oz.) can garbanzo beans, rinsed and drained
  • 1 (15 oz.) can pinto beans, rinsed and drained
  • 1 (15 oz.) can Great Northern beans, rinsed and drained
  • 1 (11 oz.) can condensed cheese or nacho cheese soup
  • 1 (10 oz.) can enchilada sauce
  • 1 (8 oz.) can tomato sauce
  • 1 1/2 c. shredded Monterey Jack or Cheddar cheese
  • sliced ripe olives
  • green pepper strips

Directions

  1. 1
    Wrap tortillas tightly in foil.
  2. 2
    Heat at 350° for 10 minutes or until warm.
  3. 3
    Combine beans and cheese soup.
  4. 4
    Place 1/3 cup on each tortilla.
  5. 5
    Roll and place (seam side down) in a baking dish.
  6. 6
    Stir together enchilada sauce and tomato sauce.
  7. 7
    Pour over enchiladas. Cover with foil.
  8. 8
    Bake for 30 minutes at 350°.
  9. 9
    Uncover and sprinkle with cheese.
  10. 10
    Bake for 5 minutes.
  11. 11
    Top with olives and green pepper.

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