4 Bean Enchiladas
Enchiladas using a combination of beans.
1 1/2 cups shredded reduced fat cheddar cheese
1 <span class="measurestring" title="can (11 oz), undiluted">can</span> 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
Stack tortillas and wrap tightly in foil. Bake in a 350 °F (175 °C) oven for 10 minutes or until warm.
For filling, combine beans (rinsed and drained) with cheese soup. Spoon about 1/3 cup filling on to one end of each tortilla.
Starting at the end with the filling, roll up each tortilla. Arrange tortillas, seam side down, in 2 (2-quart) rectangular baking dishes.
In a bowl, stir together the enchilada sauce and tomato sauce. Pour over tortillas.
Cover with foil. Bake in a 350° F oven for 30 minutes or until heated through.
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.
Note: salsa sauce has been used for enchilada sauce in the ingredients which can be found by taco items in grocery store.
in 1 serving of 4 Bean Enchiladas.
, 66% carbs, 23% protein.
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