Four Bean Enchiladas

Total Time: 1 hr 20 mins Preparation Time: 35 mins Cook Time: 45 mins

Ingredients

• Servings: 8
• 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)

Recipe

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