Four Bean Enchiladas
Use canned beans to make this dish in a snap. We chose kidney, garbanzo, pinto, and navy beans, but you can use any combination of beans that you like.
Prep Time:
25 mins
Total Time:
50 mins
Servings:
Makes 8 servings.
Ingredients
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16 6-inch corn tortillas
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1 15-ounce can red kidney beans, rinsed and drained
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1 15-ounce can garbanzo beans, rinsed and drained
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1 15-ounce can pinto beans, rinsed and drained
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1 15-ounce can navy or great northern beans, rinsed and drained
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1 11-ounce can condensed cheddar cheese or nacho cheese soup
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1 10-ounce can enchilada sauce
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1 8-ounce can tomato sauce
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1-1/2 cups shredded Monterey Jack or cheddar cheese (6 ounces)
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Sliced pitted ripe olives (optional)
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Chopped green pepper (optional)
Directions
1.
Stack tortillas and wrap tightly in foil. Bake in a 350 degree F oven for 10 minutes or until warm.
2.
For filling, combine beans and cheese soup. Spoon about 1/3 cup filling onto one end of each tortilla. Starting at the end with the filling, roll up each tortilla. Arrange tortillas, seam side down, in 8 individual au gratin dishes or two 2-quart rectangular baking dishes.
3.
In a bowl stir together the enchilada sauce and tomato sauce; pour over tortillas. Cover with foil. Bake in a 350 degree F. oven for 20 minutes for au gratin dishes or 30 minutes for baking dishes or until heated through. Remove foil; sprinkle with cheese. Bake, uncovered, about 5 minutes more or until cheese melts. If desired, sprinkle with olives and green pepper. Makes 8 servings.
Nutrition information
Calories 491, Total Fat 14 g, Saturated Fat 7 g, Cholesterol 29 mg, Sodium 1599 mg, Carbohydrate 71 g, Protein 25 g.
Percent Daily Values are based on a 2,000 calorie diet
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