4 Bean Enchiladas

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.