Four bean enchiladas

Four bean enchiladas

Ingredients/Components

• can tomato sauce - 1 oz
• shredded Monterey Jack or Cheddar cheese
• sliced ripe olives - 1 item
• can enchilada sauce - 1 oz
• can pinto beans, rinsed and drained - 1 oz
• can garbanzo beans, rinsed and drained - 1 oz
• green pepper strips - 1 item
• 6 inch corn tortillas - 16 item
• can red kidney beans, rinsed and drained - 1 oz
• can Great Northern beans, rinsed and drained - 1 oz
• can condensed cheese or nacho cheese soup - 1 oz

How to make four bean enchiladas:

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

Recipe categories: Main dish, Beans, Chickpeas/garbanzos.