Four Bean Enchiladas

14 ingredients
9 steps

Ingredients

  • 16 flour tortillas (6-inch diameter, original recipe-corn tortillas)
  • 1 (15 ounce) can red kidney beans, rinsed and drained
  • 1 (15 ounce) can black beans, rinsed and drained (original recipe-garbanzo beans)
  • 1 (15 ounce) can pinto beans, rinsed and drained
  • 1 (15 ounce) can great northern beans, rinsed and drained
  • 1 (10 1/2 ounce) can condensed cheddar cheese soup
  • 1 (1 1/4 ounce) package taco seasoning mix (my addition)
  • 1/4 teaspoon ground cumin (my addition)
  • 1/4 teaspoon fresh ground black pepper (my addition)
  • 1 (10 ounce) can enchilada sauce
  • 1 (8 ounce) can tomato sauce
  • 1 1/2 cups cheddar cheese
  • sliced ripe olives (optional)
  • chopped green onion (optional)

Directions

  1. 1
    Stack tortillas and wrap tightly in foil; bake in a 350 degree oven for 10 minutes.
  2. 2
    Combine beans, cheese soup, taco seasoning mix, cumin, and pepper in a saucepan; cook over medium-high heat until heated through.
  3. 3
    Spoon about 1/3 cup filling onto one end of each tortilla.
  4. 4
    Starting at the end with the filling, roll up each tortilla.
  5. 5
    Arrange tortillas, seam side down, in two 2-quart rectangular baking dishes.
  6. 6
    In bowl, stir together enchilada sauce and tomato sauce; pour over tortillas.
  7. 7
    Cover with foil; bake at 350 degrees for 30 minutes or until heated through.
  8. 8
    Remove foil; sprinkle with cheese; bake uncovered about 15 minutes or until cheese melts.
  9. 9
    If desired, sprinkle with olives and green onions.

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