Dinner: 4 Bean Enchiladas

Enchiladas using a combination of beans.

Ingredients

1 1/2 cups shredded reduced fat cheddar cheese
1 can condensed cheese soup
10 oz enchilada sauce
8 oz tomato sauce
15 oz black beans
1 cup northern beans
15 cups kidney beans
15 oz chickpeas
16 corn tortillas

Instructions

1. Stack tortillas and wrap tightly in foil. Bake in a 350 °F (175 °C) oven for 10 minutes or until warm.

2. For filling, combine beans (rinsed and drained) with cheese soup. Spoon about 1/3 cup filling on to one end of each tortilla.

3. Starting at the end with the filling, roll up each tortilla. Arrange tortillas, seam side down, in 2 (2-quart) rectangular baking dishes.

4. In a bowl, stir together the enchilada sauce and tomato sauce. Pour over tortillas.

5. Cover with foil. Bake in a 350° F oven for 30 minutes or until heated through.

6. Remove 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. Note: salsa sauce has been used for enchilada sauce in the ingredients which can be found by taco items in grocery store.

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