4 Bean Enchiladas

Ingredients

• 1 1/2 cups shredded reduced fat cheddar cheeseNutrition
• 1 can condensed cheese soupNutrition
• 1 cup northern beansNutrition
• 8 oz tomato sauceNutrition
• 15 oz black beansNutrition
• 10 oz enchilada sauceNutrition
• 15 cups kidney beansNutrition
• 16 corn tortillasNutrition
• 15 oz chickpeasNutrition

Directions

1. 1Stack tortillas and wrap tightly in foil. Bake in a 350 °F (175 °C) oven for 10 minutes or until warm.
2. 2For filling, combine beans (rinsed and drained) with cheese soup. Spoon about 1/3 cup filling on to one end of each tortilla.
3. 3Starting at the end with the filling, roll up each tortilla. Arrange tortillas, seam side down, in 2 (2-quart) rectangular baking dishes.
4. 4In a bowl, stir together the enchilada sauce and tomato sauce. Pour over tortillas.
5. 5Cover with foil. Bake in a 350° F oven for 30 minutes or until heated through.
6. 6Remove foil, sprinkle with cheese, and bake, uncovered, about 5 more minutes or until cheese melts. If desired, sprinkle with olives and green pepper. Yields 16 tortillas.
7. 7Note: salsa sauce has been used for enchilada sauce in the ingredients which can be found by taco items in grocery store.

Nutrition per serving

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