Four Bean Enchiladas

By carvalhohm

Use canned beans to make this dish in a snap. We chose kidney, garbanzo, pinto, and navy beans, but you can use any combination of beans that you like.

Ingredients

• 16 6-inch corn tortillas
• 1 15-ounce can red kidney beans, rinsed and drained
• 1 15-ounce can garbanzo beans, rinsed and drained
• 1 15-ounce can pinto beans, rinsed and drained
• 1 15-ounce can navy or great northern beans, rinsed and drained
• 1 11-ounce can condensed cheddar cheese or nacho cheese soup
• 1 10-ounce can enchilada sauce
• 1 8-ounce can tomato sauce
• 1-1/2 cups shredded Monterey Jack or cheddar cheese (6 ounces)
• Sliced pitted ripe olives (optional)
• Chopped green pepper (optional)

Preparation

Step 1

1.Stack tortillas and wrap tightly in foil. Bake in 350 degree oven for 10 minutes or until warm.

2.For filling, combine beans and cheese soup. Spoon about 1/3 cup filling onto one end of each tortilla. Starting at end with filling, roll up each tortilla. Arrange tortillas, seam side down, in 8 individual au gratin dishes or two 2-quart rectangular baking dishes.

3.In bowl stir together enchilada sauce and tomato sauce; pour over tortillas. Cover with foil. Bake in 350 degree oven for 20 minutes for au gratin dishes or 30 minutes for baking dishes or until heated through. Remove foil; sprinkle with cheese. Bake, uncovered, about 5 minutes more or until cheese melts. If desired, sprinkle with olives and green pepper.